White wheat for aşure is a traditional grain product obtained by cleaning, dehulling, and polishing large, light-colored wheat kernels. Since it retains its whole-grain structure during cooking and develops a soft texture, it is commonly used in aşure, keşkek, soups, and various traditional regional dishes.

Unlike bulgur, it is not precooked, dried, and cracked. It generally consists of whole or nearly whole wheat kernels with the outer husk removed.