Hediklik buğday, also known as diş buğdayı ("tooth wheat"), is whole wheat grain: Duru's shop page explains that the harvested wheat is separated from its stalks and the kernels are dried, so the grain keeps its whole shape. The front of the pack names it as durum wheat, the only ingredient listed is hediklik wheat, and the allergen declaration is wheat gluten. Duru gives Turkey as the origin, and per 100 g of dry grain the brand states 371 kcal, 12.6 g of protein and 13.2 g of fibre.
The name comes from diş hediği, an old Turkish custom held when a baby's first tooth appears, with the wish that the child's teeth will grow as fine and healthy as wheat kernels; boiled whole wheat is the centre of that celebration. Beyond it, Duru lists soups, salads and desserts as uses. The maker's instruction is to soak the grain for 12 hours before cooking; then simmer it until the kernels are tender but still chewy, and add it to soups, toss it with herbs and olive oil for a grain salad, or sweeten it for a dessert.
Keep the pack in a cool, dry place away from sunlight; Duru states a two-year shelf life.