Home›Dishes›Main Ingredient›WheatIngredientWheatCereal Grains, Pseudocereals and PastaReference and ClassificationThoroughly VerifiedThe staple grain behind bread, pasta and countless flatbreads across European, Middle Eastern, Indian and North African cuisine, ground into flour for its gluten-forming proteins, which trap gas and give leavened dough its structure. Emmer and einkorn were the earliest cultivated forms; bread wheat (Triticum aestivum) is a later hybrid that now dominates world production. The archaeological record suggests that wheat was first cultivated in the Fertile Crescent around 9600 BC. It is grown on a larger area of land than any other food crop, and in 2024 world production of 799 million tonnes made it the second most-produced cereal after maize. Gluten, which makes up most of the protein in wheat, can trigger coeliac disease in a small part of the population.FactsWheatConnectionsIn the Other AtlasesSourcesComments (0)Reader Challenges (0)FactsEarliest Documented Use, From (Year)Well-attested9600 BCE to 8500 BCE 1Origin RegionWell-attestedThe Fertile Crescent (the Levant and Mesopotamia) 1ClassificationAllergenWell-attestedCereals Containing Gluten 1WheatFilter Results14 entriesDish FamilyAllEast Asian Breads and Pastries (2)East Asian Noodles and Dumplings (1)East Asian Roasted, Grilled and Fried Dishes (1)European Breads and Pastries (2)European Grain and Starch Dishes (1)European Noodles and Dumplings (2)Filled Pasta and Ravioli Variants (1)Middle Eastern and North African Rice and Grain Dishes (2)South Asian Breads and Pastries (1)South Asian Stews, Braises and Sauced Dishes (1)CuisineAllArmenian Cuisine (1)Burmese Cuisine (1)Chinese Cuisine (2)French Cuisine (1)Hungarian Cuisine (1)Indian Cuisine (1)Italian Cuisine (1)Japanese Cuisine (2)Lebanese Cuisine (1)North African Cuisine (1)Pakistani Cuisine (1)Russian Cuisine (1)Swedish Cuisine (2)Era (Origin Period)All220 (1)900 (1)1100 (1)1330 (1)1500 (1)1837 (1)1838 (1)1849 (1)1884 (1)TraditionAllBread Baking (4)Cheesemaking (1)Easter Food Traditions (1)Ramadan and Eid Feasting Traditions (1)Salt Curing, Smoking and Drying (1)Spice Trade Traditions (1)Wedding Feast Traditions (1)Format/TypeAllEast Asian Breads and Pastries (2)East Asian Noodles and Dumplings (1)East Asian Roasted, Grilled and Fried Dishes (1)European Breads and Pastries (2)European Grain and Starch Dishes (1)European Noodles and Dumplings (2)Filled Pasta and Ravioli Variants (1)Middle Eastern and North African Rice and Grain Dishes (2)South Asian Breads and Pastries (1)South Asian Stews, Braises and Sauced Dishes (1)CourseAllDessert (1)Snack or Street Food (1)Soup (1)Dietary SuitabilityAllContains Dairy or Egg (3)Contains Meat or Poultry (2)Vegetarian (1)Origin RegionAllAfrica (1)Armenia (1)Austria (1)China (3)France (1)Hungary (1)India (1)Italy (1)Japan (2)North Africa (1)Northern Europe (1)Siberia (1)Sweden (1)The Indian Subcontinent (1)The Maghreb (1)Show ResultsBrowseCompareSelect all 14CouscousWheatCroissantWheatDal batiWheatHareesWheatJapanese Milk BreadWheatJianbingWheatPeking DuckWheatPelmeniWheatPitepaltWheatPizza MargheritaWheatPuriWheatRamenWheatTarhonyaWheatVispipuuroWheatConnectionsAssociated WithBran, Ingredients Well-attested Bulgur, Ingredients Well-attested Cracked Wheat, Ingredients Well-attested Einkorn Wheat, Ingredients Well-attested Emmer Wheat, Ingredients Well-attested Farro, Ingredients Well-attested Flour, Ingredients Well-attested Freekeh, Ingredients Well-attested Khorasan Wheat, Ingredients Well-attested Semolina, Ingredients Well-attested Spelt, Ingredients Well-attested Udon, Ingredients Well-attested Wheat Berries, Ingredients Well-attested Wheat Germ Oil, Ingredients Well-attested Carries AllergenCereals Containing Gluten, Ingredients Well-attested Expresses TraditionBread Baking, Food Traditions Well-attested Source On Food and Cooking: The Science and Lore of the KitchenHarold McGeetier 1Used ByAustralian Cuisine, Cuisines Well-attested Source Australian Cuisine (Wikipedia)British Cuisine, Cuisines Well-attested ConnectedWheat bread and pastry are foundational to British baking.Source British Cuisine (Wikipedia)tier 2Couscous, Dishes Well-attested Source Knowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602)tier 1Croissant, Dishes Well-attested Source The Oxford Companion to FoodAlan Davidsontier 1Dal bati, Dishes Well-attested Source Dal bati (Wikipedia)French Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Galician Cuisine, Cuisines Well-attested Source Galician Cuisine (Wikipedia)Harees, Dishes Well-attested Source Harees (Wikipedia)Italian Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Japanese Milk Bread, Dishes Well-attested Source Japanese milk bread (Wikipedia)Jianbing, Dishes Well-attested Source Jianbing - WikipediaMiddle Eastern Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Peking Duck, Dishes Well-attested The thin pancakes the duck is wrapped in are made from wheat flour.Source The Oxford Companion to FoodAlan Davidsontier 1Pelmeni, Dishes Well-attested Source The Paradox of Pelmeni (The Moscow Times)Pavel and Olga Syutkintier 1Pitepalt, Dishes Well-attested Source Pitepalt (Wikipedia)Pizza Margherita, Dishes Well-attested Source The Oxford Companion to FoodAlan Davidsontier 1Puri, Dishes Well-attested Source Puri (food) - WikipediaRamen, Dishes Well-attested Source The Oxford Companion to FoodAlan Davidsontier 1Russian Cuisine, Cuisines Well-attested Source Exploring the History of Russian Cuisine (Russia Beyond)Maxim Syrnikovtier 2Slovak Cuisine, Cuisines Well-attested Source Slovak Cuisine (Wikipedia)Sourdough Bread Making, Food Traditions Well-attested ConnectedWheat flour is the traditional base grain for sourdough bread.Tarhonya, Dishes Well-attested Source Wikipedia, TarhonyaVispipuuro, Dishes Well-attested Source Vispipuuro (Wikipedia)In the Other AtlasesOriginated InThe Fertile CrescentAlso in Geography Atlas: where this subject originated.Source The Oxford Companion to FoodAlan Davidsontier 1Sources1. The Oxford Companion to Foodtier 1Alan Davidson, Oxford University Press, 2014entry: Wheatwheat A grass of the genus Triticum, wheat is the second oldest (after BARLEY) of cultivated cereals.The Oxford Companion to Food, description lead (allergen)ground into flour for its gluten-forming proteins, which trap gas and give leavened doughUsed By: Peking DuckUsed By: Pizza MargheritaUsed By: RamenUsed By: CroissantWikidata: WheatWikidata Q15645384, class allow-list match (w-wdresolver-0926)View the SourceWheat (Wikipedia)tier 3WikipediaWikipedia, Wheat, Lead section, first cultivationThe archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC.Wikipedia, Wheat, Lead section, area grownWheat is grown on a larger area of land than any other food crop (219.5 million hectares or 542 million acres in 2024).Wikipedia, Wheat, Lead section, productionIn 2024, world wheat production was 799 million tonnes (881 million short tons), making it the second most-produced cereal after maizeWikipedia, Wheat, Lead section, glutenIn a small part of the general population, gluten, which comprises most of the protein in wheat, can trigger coeliac diseaseView the SourceOn Food and Cooking: The Science and Lore of the Kitchentier 1Harold McGee, Scribner, 2004Expresses Tradition: Bread BakingLarousse Gastronomiquetier 1Hamlyn, 2009Used By: Italian Cuisine, entry: WheatUsed By: French Cuisine, entry: WheatUsed By: Middle Eastern Cuisine, entry: WheatKnowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602)tier 1UNESCO Intangible Cultural Heritage, 2020Used By: CouscousView the SourceExploring the History of Russian Cuisine (Russia Beyond)tier 2Maxim Syrnikov, Russia Beyond, 2013Used By: Russian CuisineView the SourceThe Paradox of Pelmeni (The Moscow Times)tier 1Pavel and Olga Syutkin, The Moscow Times, 2022Used By: PelmeniView the SourceBritish Cuisine (Wikipedia)tier 2WikipediaUsed By: British CuisineView the SourceHarees (Wikipedia)Used By: Harees, Infobox main_ingredient field: Wheat, butter, and meat (usually mutton but sometimes chicken)View the SourceVispipuuro (Wikipedia)Used By: Vispipuuro, Infobox main_ingredient field: Wheat semolina, berries (usually lingonberries)View the SourcePitepalt (Wikipedia)Used By: Pitepalt, Infobox main_ingredient field: Potatoes, wheat or barley flour, saltView the SourceJianbing - WikipediaUsed By: Jianbing, infobox main_ingredient fieldQuote, Used By: Jianbing, infobox main_ingredient fieldWheatView the SourceJapanese milk bread (Wikipedia)Used By: Japanese Milk Bread, infobox main_ingredient fieldQuote, Used By: Japanese Milk Bread, infobox main_ingredient fieldWheat, milkView the SourcePuri (food) - WikipediaUsed By: Puri, lead paragraphQuote, Used By: Puri, lead paragraphPuri (also poori, IPA: [puːɾiː]) is a type of deep-fried flatbread, with an unleavened wheat dough.View the SourceWikipedia, TarhonyaUsed By: Tarhonya, lead paragraphQuote, Used By: Tarhonya, lead paragraphTarhonya (Hungarian: [ˈtɒrhoɲɒ]) or tarhoňa (Slovak: [ˈtarɦɔɲa]) is a dried egg- and wheat-based ingredient found in Hungarian and Slovak cuisine.View the SourceGalician Cuisine (Wikipedia)Used By: Galician Cuisine, Wikipedia article textQuote, Used By: Galician Cuisine, Wikipedia article textAgricultural products such as potatoes, maize, and wheat are also staples in the Galician diet, along with dairy and meat products from cattle, sheep, and pigs; Galicia's grasses are green year-round and are excellent for grazing.View the SourceDal bati (Wikipedia)Used By: Dal bati, Lead sectionQuote, Used By: Dal bati, Lead sectionan Indian dish of dal (lentils) and bati (hard wheat rolls)View the SourceSlovak Cuisine (Wikipedia)Used By: Slovak Cuisine, Lead paragraphQuote, Used By: Slovak Cuisine, Lead paragraphThese included wheat, potatoes, milk and milk products, pork, sauerkraut and onion.View the SourceAustralian Cuisine (Wikipedia)Used By: Australian Cuisine, Lead paragraphQuote, Used By: Australian Cuisine, Lead paragraphAustralia became a collection of British colonies from 1788 to 1900, during which time culinary tastes were strongly influenced by British and Irish migrants, with agricultural products such as beef cattle, sheep, and wheat becoming staples in the local diet.View the SourceComments (0)No comments yet. 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