Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled Instead, bulgur is cracked wheat that has been partially cooked. Bulgur is a common ingredient in cuisines of many countries of the Middle East and Mediterranean Basin. It has a light, nutty flavor.
A distinction is made between fine-ground bulgur and a coarser grind. It is defined by grind sizes. The highest quality bulgur has particle sizes that are uniform, thus allowing a more consistent cooking time and result.