The four prominent species of wheat are as below:

1. Common wheat or bread wheat (Triticum aestivum) – The most widely cultivated species in the world.
2. Spelt (Triticum spelta) – Another species largely replaced by bread wheat, but in the 21st century grown, often organically, for artisanal bread and pasta.
3. Durum (Triticum durum) – A species of wheat widely used today, and the second most widely cultivated wheat. This hard, translucent, light-coloured grain is used to make semolinaflour for pasta and bulghur. It is high in protein, specifically, gluten protein.
4. Emmer (Triticum dicoccum) – A species cultivated in ancient times, derived from wild emmer, Triticum dicoccoides.