Kernels are very long, narrow, and hard. They thresh free of the glumes. While grown extensively in Mediterranean countries, Polish wheat has proved inferior in the United States both in yield and in quality for bread or macaroni products. For these reasons it has substantially disappeared from commercial production. Persian wheat , Triticum carthlicum Nevski.
Persian wheat is of spring habit, early maturing, and somewhat resistant to fungus diseases.
It has strong yellow to light red stems. Spikes are flexible, tending to lean over. While several flowers are present in each spikelet only three usually develop kemels. Kemels are free-threshing, flinty, generally red. Persian wheat is grown in the Eastern Mediterranean Area, including southern U.S.S.R., but not commercially in the United States.