Wheat vs. Triticale — What's the Difference?

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).

Triticale (; × Triticosecale) is a hybrid of wheat (Triticum) and rye (Secale) first bred in laboratories during the late 19th century in Scotland and Germany. Commercially available triticale is almost always a second-generation hybrid, i.e., a cross between two kinds of primary (first-cross) triticales.

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.

A hardy hybrid of wheat and rye having a high yield.

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.

The grains of this hybrid.

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

(uncountable) A grain crop, a hybrid of wheat and rye, that gives a high yield.

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

(countable) Any particular variety of triticale.

(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