Identifying bulgur from cracked wheat
In an excess of zeal to remain tidy (or to get tidy, rather), I discarded the bag and can no longer recall whether it was bulgur (bulgar, bulghur, ..) or cracked wheat.
Cracked wheat is "raw". Bulgur is parboiled. Some recipes call for one; other recipes for the other.
How do I determine whether a particular container has bulgur or cracked wheat.
Possibly, the difference in use is small. Might one boil and adjust the cooking time by tasting (as if seeking some kind of al dente)?
Conclusion
Luckily the methods provided by Tesujin and by FuzzyChef give the same answer. It is bulgur. In an update I (or anyone) could post pictures comparing cracked wheat next to bulgur—perhaps with bright light to make the translucence evident. Meanwhile I'll check-mark Tetsujin's answer since it provides a method that anyone can use, not just me for this particular sample.
Best Answer
Cook some of each.
The one that's done in 20 mins or so is bulgur. [I tend towards 1:1.6 bulgur:water, 15 mins simmer, 15 mins rest.]
The one that eventually needs more water adding & takes at least another half hour is cracked wheat.
…then label them ;))
Alternatively, the heat-free method.
Soak both overnight in excess water. The edible one is bulgur.
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Quick Answer about "Identifying bulgur from cracked wheat"
Cracked Wheat. Bulgur and cracked wheat are essentially the same product, with one significant difference: bulgur is parboiled during processing. This step gives it its quick-cooking characteristic and a longer shelf life.What is the difference between cracked wheat and bulgur?
Bulgur is sold by its size. It isn't cracked wheat, which are whole raw wheat berries that have been milled into smaller pieces. Unlike bulgur, cracked wheat has not been precooked and, hence, can't be substituted in recipes that call for bulgur.Can I substitute bulgur for cracked wheat?
Sometimes bulgur is incorrectly labeled as cracked wheat. The two look alike and can be substituted for each other, but they aren't exactly the same: cracked wheat isn't precooked, as bulgur is.What is the difference between Dalia and bulgur?
Bulgur is partially cooked before packaging while Dalia is raw packed, this is the main difference between them. Commonly dalia is used to make sweet and savoury dish in breakfast. Dalia (Cracked Wheat) is almost consumed in every part of the world. Dalia always needs to cook, either in water or in milk.Is cracked wheat and broken wheat the same?
Broken wheat or cracked wheat or couscous is made by milling whole raw wheat grains coarsely. Wheat is cleaned and husked and then processed to the required size. It is highly nutritious as it does not undergo refining. Such cracked wheat has a large number of uses, especially as a dietary supplement.Cracked Wheat \u0026 Bulgur.
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Answer 2
Based on the appearance, that's bulgur (we eat a lot of bulgur). #3 size.
The bran on cracked wheat is more opaque and sometimes more colorful. In bulgur, it's translucent as it is in your photo, and hard to distinguish from the endosperm.
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Images: Flora Westbrook, Anna Tarazevich, Maria Orlova, Flora Westbrook