Semolina is a type of coarse flour made from durum wheat, which is a hard variety of wheat. It is pale yellow in color and has a slightly nutty, sweet taste with a coarse texture. Because it comes from durum wheat, semolina is high in protein and gluten, making it especially suitable for making pasta. It is also used in baked goods like bread and can be made into couscous. Semolina differs from cornmeal despite their similar golden color; semolina is milled from wheat and contains gluten, whereas cornmeal is ground from corn and is gluten-free. Nutritionally, semolina is rich in protein, fiber, B vitamins (like folate and thiamine), iron, and magnesium. It has benefits such as supporting digestive health, heart health, and weight management. It is lower on the glycemic index compared to regular wheat flour, which may be beneficial for blood sugar control. In summary, semolina is a high-protein, gluten- containing flour made from durum wheat primarily used in pasta making, baking, and certain savory dishes. Its nutritional profile includes significant amounts of protein, fiber, and important vitamins and minerals. This overview combines culinary and nutritional aspects to give a complete understanding of what semolina is. If you want, I can provide details on how it's produced or its specific uses in cooking. Would you like that?
