Cracked wheat is simply whole wheat kernels that have been broken into smaller pieces. You’ll see different grind sizes on packages—often noted as fine (#1), medium (#2), or coarse (#3). Size affects texture and cook time.

• What it’s used for: Hot cereals, pilafs, salads, breads, and soups.
• How it differs from wheat berries: Wheat berries are whole, uncracked kernels; they typically take longer to cook or are milled at home.
• Shopping tip: Browse by categories like Pantry, Breakfast & Cereal, or International Food to find the grind and format that match your recipe.

Package directions vary, so it’s a good idea to follow what’s on the label.

Names can vary by brand and cuisine. You might see cracked wheat labeled with regional or style names.

• Dalia / Fada: Common terms in South Asian cooking for broken wheat.
• Bulgur (sometimes spelled “bulgar”): Often used interchangeably on packaging; however, cooking directions may differ by product.
• Fine, medium, or coarse: Some labels use numbers like #1 (fine) and #3 (coarse) to indicate grind size.

If you’re unsure what you’re getting, the cooking instructions and grind description on the bag can help you pick the right option for your dish.

They’re related but not always identical.

• Processing: Bulgur is typically precooked (parboiled) and dried before it’s cracked, which can help it cook quicker. Cracked wheat is usually just raw wheat that’s been broken.
• Cooking: Fine bulgur may only need a soak or brief simmer, while many cracked wheat products—especially coarse—are simmered until tender.
• Label cues: Look for terms like “fine (#1)” or “coarse (#3),” and follow the package directions provided.

Either one can work in dishes like pilafs, salads, or hot cereals, but the texture and prep time can differ by product.

Pick a grind based on the texture and prep time you want.

• Fine (#1): Softer texture and faster prep. Works well for quick sides, hot cereals, and dishes where you want a delicate bite.
• Medium (#2): Versatile for salads and pilafs with a bit of chew.
• Coarse (#3): Heartier, chewier grains that hold up in pilafs, soups, and bread add-ins.

Tip: Check your recipe’s guidance and the package directions for liquid and timing. On the category page, you can browse by departments like Pantry or International Food to find the grind that fits your cooking style.

Exact directions vary by grind and brand, so it’s best to follow the package. In general:

• Rinse: A quick rinse can help remove loose starch.
• Prep by grind: Fine grinds often soak or need a brief simmer; coarse grinds are usually simmered until tender.
• Rest and fluff: Letting it stand off heat can help the texture settle before serving.
• Use it your way: Serve warm as a hot cereal, fold into salads, or add to soups and breads for texture.

Results can vary by product, so adjust liquid and time as needed.