Organically Grown Tuscan Durum Wheat Semolina

Organically grown Tuscan durum wheat semolina is a coarse flour made from durum wheat, a hard variety of wheat. It is milled from the endosperm of the wheat kernel and is a staple ingredient in Italian cuisine, particularly for pasta making. The 'organically grown' designation means it was produced without synthetic pesticides or fertilizers.

Semolina is primarily used to make pasta due to its high gluten content, which gives pasta its firm texture and allows it to hold its shape during cooking. It is also used in some breads, puddings, and couscous. Manufacturers use it for its texture and ability to absorb liquids.

Durum wheat semolina is a source of carbohydrates, protein, and some B vitamins. It is not a major allergen, though it is derived from wheat. The FDA considers wheat a major allergen. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated many food additives, but semolina itself is a food ingredient, not typically evaluated as an additive. There are no widespread controversies regarding its consumption at typical levels.