Grain
Triticum turgidum
C tier
Triticum turgidum is the tetraploid wheat species complex that includes rivet (cone) wheat, poulard types, and many free-threshing and hulled landraces ancestral to durum lines. Heads are often large and inflated; kernels and gluten vary widely by subspecies, from dense heritage breads to specialty flour and animal feed uses. In kitchens and mills, Triticum turgidum landraces supply whole berries, stone-ground flour, and regional pastas or flatbreads where stronger or more rustic gluten is wanted. Rivet and poulard forms reappear in heritage grain programmes for flavour diversity beyond modern bread and durum monocultures.
Also known as: Blé poulard landraces
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Characteristics
Preparations
Traits
History
Tetraploid Triticum turgidum lineages were domesticated in the Fertile Crescent alongside emmer.
Rivet and cone wheats were staple English and northern European landraces for dense breads.
Free-threshing turgidum types remained in mixed farming before aestivum and durum dominated trade.
Commercial durum breeding drew heavily on Triticum turgidum germplasm for pasta quality.
Heritage programmes revived rivet and poulard for flavour and genetic diversity.
Artisan bakers and gene banks conserved Triticum turgidum accessions for breeding and specialty flour.