Farina is a fine, soft meal milled from the endosperm of ordinary wheat (Triticum aestivum) and cooked into a smooth, creamy breakfast porridge — the hot cereal sold in North America as Cream of Wheat and known across South Asia as suji or rava porridge. Where semolina is the coarse, gritty, deep-gold grist of hard durum wheat, farina is ground much finer and usually from softer wheat, so it swells into a silky, almost pudding-like gruel rather than the firm, sandy bite of couscous or pasta. The word comes straight from the Latin farina, meaning meal or flour. Its flavour is exceptionally mild — faintly sweet, gently nutty and cereal-warm — a soft, comforting blank canvas built for butter, milk, sugar, cinnamon and fruit.