Bulgur is recognised as a whole grain by the United States Department of Agriculture. 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 flavour.A distinction is made between fine-ground bulgur and a coarser grind. It is defined by grind sizes, #1 Fine, #2 Medium, #3 Coarse and #4 Extra Coarse. The highest quality bulgur has particle sizes that are uniform, thus allowing a more consistent cooking time and result.