Wheat (গম) - Triticum aestivum

Common Name :	Common wheat
Binomial Name :	Triticum aestivum
Family :	Poaceae
Bangla Name :	Gom (গম)
Photo Taken :	Bangladesh

Botanical Identity

Triticum aestivum, commonly known as Common wheat, is the most widely cultivated species of wheat globally and serves as a staple food for a significant portion of the world’s population. It belongs to the Poaceae (grass) family and is believed to have originated in the Fertile Crescent, in regions that are part of present-day Iraq, Syria, and Turkey. Through centuries of cultivation and selection, Common wheat has become the dominant wheat species used in the production of flour for bread, pasta, noodles, and other baked goods. In Bangladesh this plant is known as Gom (গম).

Plant Description

Common wheat is an annual grass that grows to a height of 0.5 to 1.2 meters, depending on the cultivar and environmental conditions. It has slender, hollow stems with alternating, narrow, linear leaves. The root system is fibrous and shallow but efficient in nutrient absorption. Wheat prefers temperate climates and is usually sown in the fall (winter wheat) or spring (spring wheat), depending on the region. It grows best in fertile, well-drained loamy soils with good sun exposure and moderate rainfall.

Flowers and Grain Characteristics

The flowers of Common wheat are small and inconspicuous, forming on dense, terminal spikes. Each spikelet contains several florets, which are typically self-pollinated. The fruit is a caryopsis, commonly referred to as a wheat grain, which is a dry, one-seeded structure with the seed coat fused to the outer layer. The grains are golden-brown when mature and vary in size and hardness depending on the variety (hard or soft wheat). These grains are milled to produce white or whole wheat flour, with by-products like bran and germ also used nutritionally.

Uses and Economic Importance

Common wheat is a cornerstone of global agriculture and nutrition. Its grains are the primary source of flour for bread, pastries, pasta, and breakfast cereals. The plant is also used for producing alcoholic beverages (like beer and whiskey), livestock feed, and industrial products such as adhesives and biodegradable plastics. Nutritionally, wheat provides carbohydrates, proteins (including gluten), B vitamins, iron, and dietary fiber. Despite its widespread use, gluten intolerance and celiac disease have raised awareness of alternative grains in recent years. Nonetheless, Triticum aestivum remains central to global food systems and economies.


Photos of this article were taken from a village named Vaor viti, which is located beside the river Dhaleswari in Munshiganj. It was during the end of January from the year 2015.


Written by Lonely Traveler,
For blog icflora.blogspot.com