Semolina

The word ‘semolina’ (sameed) is derived from the Latin ‘simila,’ which means fine flour. Ultimately, the word goes back in origin to the Akkadian ‘samidu,’ which was a type of groats. Nowadays semolina is a granular flour made from durum wheat, a variety of hard wheat with the bran and germ removed. It is rather yellowish in color, and its texture is similar to that of finely ground cornmeal. Like cornmeal, it can be sprinkled on the work surface to keep rising dough from sticking. Various grades are available, ranging from fine to coarse. Fine semolina is used to make puddings and pastas while the coarser grades are good for giving a crumbly texture to cake mixtures.