The genus is triticum. There are a number of species including:
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The scientific name for wheat is Triticum aestivum. Wheat basically is a grass which is cultivated all across the globe. Internationally, it is the most vital grain and comes in second in over all production as a cereal crop, just after maize and closely followed by rice.
Wheat grain is a staple food used to formulate flour for leavened, smooth and steamed breads, cookies, cakes, couscous, etc. The initial archaeological proof for wheat cultivation was obtained from Levant and Turkey. Approximately 10,000 years ago, wild einkorn and emmer wheat were cultivated as part of the derivation of agriculture in the productive Crescent.
The farming of wheat started to expand beyond the Fertile Crescent throughout the Neolithic era. Approximately 5,000 years ago wheat had made it to Ethiopia, India, Ireland and Spain, but made it to China a millennium later.