1. any of various annual cereal grasses of the genus triticum of the mediterranean region and southwest asia, especially T. aestivum, widely cultivated in temperate regions in many varieties for its commercially important edible grain.
2. the grain of any of these grasses, ground to produce flour used in breadstuffs and pasta.

1. any of several cereal grains, of the genus triticum, that yields flour as used in bakery.
2. a light brown colour, like that of wheat.
3. wheaten, of a light brown colour, like that of wheat.

1. A cereal grass (triticum vulgare) and its grain, which furnishes a white flour for bread, and, next to rice, is the grain most largely used by the human race.

1. present authority tends to include in one botanical species (triticum æstivum; T. sativum of some authors) all the forms of cultivated wheat except the one-rowed wheat (see einkorn wheat) and the polish wheat (see below). for the original application of T. æstivum see summer wheat. two less important subtypes of T ætivum are spelt (which see) and emmer. the remaining varieties (sometimes combined in a subspecies tenax) are divided into four groups, for which see club, durum, poulard, and vulgare wheat. according to the cerealist of the united states department of agriculture the united states may be divided into eight wheat-growing districts: the soft wheat district, mainly the middle and new england states;
2. the semi-hard winter wheat district, ohio to Illinois, Michigan, and a small part of Wisconsin;
3. the southern wheat district, approximately the southern states;
4. the hard spring wheat district, the northern states of the plains;
5. the hard winter wheat district, the middle states of the plains;
6. the durum wheat district, the southern states of the plains;
7. the irrigated wheat district, approximately the rocky mountain and basin states;
8. the white wheat district, the pacific coast states.
9. an inferior wheat mainly fed to chickens: a bearded variety hardy and early.
10. in the united states, commonly any hard-grained variety of the common wheat. also flint wheat.
11. specifically, a red bearded vulgare variety, a standard in texas, introduced from the islands of the mediterranean.
12. A red winter wheat of the vulgare type grown in poland and southwest russia.
13. A hard-grained, beardless, winter vulgare variety of the united states.
14. the poulard wheat in some of its forms.
15. A cereal grain, the product of species of triticum, chiefly of T. sativum (T. vulgare).
16. Fagopyrum Tataricum, which is cultivated to some extent in the united states, particularly in the northwest.

1. a variable yellow tint; dull yellow, often diluted with white
2. grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
3. annual or biennial grass having erect flower spikes and light brown grains