Semolina

Semolina is an ingredient derived from durum wheat that comes in the form of small, coarse grains, with a sandy texture and a yellowish color. It is widely used in cooking to prepare pasta, couscous, porridge, and also in baked goods such as breads and traditional sweets.

The origin of semolina dates back to regions of the Mediterranean and the Middle East, where it has been used since ancient times due to the ease of milling durum wheat and its high gluten content, which gives it an ideal texture for multiple preparations.

Among its nutritional properties, semolina is a good source of complex carbohydrates, proteins, and fiber, in addition to containing B vitamins and minerals such as iron and magnesium. It is an energetic food that provides satiety and aids digestion.

In different countries of Hispanic America, semolina may also be known as coarse wheat flour, couscous wheat flour, or simply coarse flour. These terms often vary depending on the region, but all refer to this same base product for various recipes.