Bulgur vs. Wheat — What's the Difference?

Bulgur (from Turkish: bulgur, lit. 'groats'; also riffoth from Hebrew: ריפות‎, romanized: Riffoth, lit. 'groats' and burghul, from Arabic: برغل‎, romanized: burġul, lit. 'groats', from Kurdish: Şile‎) is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat. It originates in Middle Eastern cuisine.

Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat (T. aestivum).

Cracked wheat grains, often used in Middle Eastern dishes. Also called bulgur wheat.

A cereal which is the most important kind grown in temperate countries, the grain of which is ground to make flour for bread, pasta, pastry, etc.

Grains that have been steamed, dried, and crushed; a staple of Middle Eastern cooking.

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.

Parched crushed wheat.

The grain of any of these grasses, ground to produce flour used in breads, pasta, and other foods.

Parched crushed wheat

(countable) Any of several cereal grains, of the genus Triticum, that yields flour as used in bakery.

(uncountable) A light brown colour, like that of wheat.

Wheaten, of a light brown colour, like that of wheat.

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.

Annual or biennial grass having erect flower spikes and light brown grains

Grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour