Wheat is a grass species (botanical name: Triticum) cultivated for its edible grains. Wheat is one of the oldest and most widely grown cereal crops in the world, serving as a staple food for a large portion of the global population.

Wheat is believed to have originated in the Fertile Crescent of the Middle East around 10,000 years ago. Wheat was one of the first crops to be domesticated and played a crucial role in the transition from hunter-gatherer societies to settled agricultural communities.

There are several different species of wheat, the most common of which are:

• Common Wheat (Triticum aestivum): This is the most widely grown species of wheat and includes various subtypes like hard red winter, hard red spring, soft red winter, and soft white. It is used to make a wide range of products including bread, pasta, and pastries.
• Durum Wheat (Triticum turgidum var. durum): Known for its high protein content and coarse texture, durum wheat is primarily used in the production of pasta.
• Emmer Wheat (Triticum dicoccum): An ancient wheat variety, emmer was one of the earliest domesticated crops.
• Einkorn Wheat (Triticum monococcum): Considered one of the earliest cultivated forms of wheat, einkorn has a simpler genetic structure compared to modern wheat varieties.

Wheat grains are composed of three parts: the bran (outer protective layer), the endosperm (the starchy inner part), and the germ (the embryo, which contains vital nutrients). Depending on how the wheat is processed, different products are derived. These include whole wheat flour, white flour, semolina (from durum wheat), and various other wheat-based products.

Wheat is not only a significant source of carbohydrates in human diets, but it also provides important nutrients like fiber, protein, and various vitamins and minerals. It's a versatile crop and can be grown in a wide range of climates, making it a staple food for many cultures around the world.