What Is Semolina?

What actually defines it

• Made from the coarse middlings left over when wheat is milled toward flour, sieved out before the final fine grinding.
• Contains almost none of the bran or germ that daliya keeps, which is why it looks pale and feels sandy rather than chunky.
• Sold in India as suji in the north and rava in the south, the same product under two regional names.
• Comes in different grades, coarse to fine, suited to different dishes from upma to halwa.
• Internationally, pasta semolina usually means durum wheat, though Indian suji is more often milled from regular bread wheat.

Our standards

Semolina questions

Is semolina the same as suji?

Yes, semolina is the English name for the same coarse wheat middlings that suji and rava refer to regionally.

Does semolina contain the wheat germ and bran?

Almost none. Milling sieves most of it out, which is what separates semolina from daliya, a whole cracked grain.

Can semolina be made from any wheat variety?

Yes, any of our three wheat varieties can be milled into semolina. The variety changes the flavour, not the basic process.

Is semolina refined or a whole grain?

It sits closer to refined, since bran and germ are removed, though it is coarser than white flour and not as processed.