Culms 60-160 cm; nodes glabrous;
internodes mostly hollow, solid for
1 cm below the spikes. Blades 7-16
mm, usually glabrous. Spikes 4-11
cm, about as wide as thick, never branched; rachises ciliate to partially ciliate at the nodes and margins, not
disarticulating; internodes 3-6 mm. Spikelets
10-15 mm, with 5-7 florets, 2-4 seed-forming. Glumes 8-12 mm, coriaceous, loosely appressed to the lower florets,
with 1 prominent keel, terminating in a tooth, tooth to 0.3 cm; lemmas 10-12 mm, lower 2 lemmas awned,
awns to 23 cm; paleas not splitting
at maturity. Endosperm usually flinty, sometimes mealy. HaplomesAuB.
2n = 28.
Triticum durum is a domesticated spring wheat that is grown in
temperate climates throughout the world. In the Flora region, it is grown in the Canadian prairies and northern
Great Plains as a spring wheat, and in the southwestern United States and
Mexico as a winter wheat. Triticum durum
is typically used for macaroni-type pastas, semolina, and bulghur. Durum
imparts a yellowish color to bread, and is the traditional wheat for flat
breads and pita. Cultivars grown in the Flora
region represent a minor sampling of the overall diversity in the species.
The commercial cultivar
Kamut- is durum wheat. Grown in the Flora region and worldwide, it encompasses a variable collection of
forms. Kamut- has also been identified as T. turanicum Jakubz.-(a durum-like wheat from Iran) or T. polonicum, although its presumed
Egyptian origin and spike morphology do not agree with the original concept of