a hard emmer wheat (Triticum durum) that yields flour and semolina used in macaroni, spaghetti, etc.
Origin of durumModern Latin from L, neuter of durus, hard: see duress
A type of wheat (Triticum turgidum subsp. durum syn. T. durum) having hard grains with high protein and gluten content, thought to have been developed in the Middle East in the Neolithic period and now used chiefly in making pasta.
Origin of durumFrom Latin dūrum neuter of dūrus hard ; see deru- in Indo-European roots.
NounSee also: dürüm
(usually uncountable, plural durums)