While rice has traditionally dominated much of Asia's staple diet, the consumption of wheat and gluten in Asian societies has evolved over centuries, influenced by agricultural practices, trade, politics, and globalization.

 

Wheat consumption is generally higher in northern Asia compared to the southern parts of the continent. This disparity is primarily due to climatic and agricultural factors as wheat grows best in temperate climates with cold winters and dry conditions, which are prevalent in northern Asia, including China, Mongolia, Central Asia, and parts of the Middle East.

 

In contrast, southern Asian countries such as Thailand, Indonesia, and Myanmar (Burma) have tropical and subtropical climates characterized by high humidity and rainfall - conditions that favor rice cultivation over wheat. A similar trend is observed in India, where wheat predominates in North Indian diets whilst rice is the staple in the South. 

​​

The Middle East to East Asia

The Middle East is widely regarded as the cradle of wheat cultivation, with evidence of domesticated wheat dating back over 10,000 years (Zohary & Hopf, 2000). The Fertile Crescent, which includes modern-day Iraq, Syria, Turkey, and parts of Iran, was pivotal in the early domestication of wheat. Archaeological findings suggest that emmer and einkorn wheat were among the first cultivated grains, with wheat becoming a staple food due to its adaptability to different growing conditions and its ability to be stored for long periods.

​

From the Middle East, wheat made its way to China via the ancient Silk Road. Wheat eventually became an integral part of the Northern Chinese diet (Betts, 2014), influencing the development of a unique cuisine in the region. Arabic culinary influences, such as hand-pulled noodles with spicy beef, meat dumplings with mutton, and flatbreads, blended with traditional Han cooking techniques.

 

The spread of wheat did not stop in China. As the crop travelled further north and east, it reached Mongolia, Korea and Japan, where it continued to shape local food traditions. In these countries, wheat-based foods such as noodles, dumplings, and steamed buns became part of their lifestyle, and their influence can still be seen in contemporary cuisines. 

 

Wheat's Journey to South China and Southeast Asia​

The spread of wheat within China extended southward over time; wheat-based foods such as buns (mantou) and noodles began to appear in central and southern China through trade and migration. One key factor was the growing political and economic unity across China, particularly under the Tang and Song Dynasties, which promoted the movement of goods and agricultural practices across regional boundaries. As the climate in the southern regions of China became more favorable to wheat cultivation, especially in drier areas like Sichuan and parts of Yunnan, wheat began to supplement rice in the local diet.

​

In Southeast Asia, wheat’s journey was primarily driven by trade and colonial influences. From China, wheat spread to neighboring countries like Vietnam, Thailand, and Indonesia, especially through the influence of Chinese traders and immigrants. One of the key act of influence was the introduction of Chinese soy sauce, where wheat was and is still used today in the fermentation process. 

 

By the 16th century, European colonial powers, such as the Portuguese and Dutch, further facilitated wheat's spread across the region, introducing bread, cakes and tarts.

​

Wheat in Central Asia​

​​India and Pakistan have had a long history of wheat consumption, with evidence of wheat cultivation in the Indus Valley Civilization (c. 2500–1900 BCE). In North India and Pakistan, wheat has been the primary staple, particularly in the form of chapati, roti, and naan. The Green Revolution in the 1960s, supported by the U.S. and international agricultural programs, transformed wheat production, making India one of the largest wheat producers in the world (Wikipedia, March 2025).
 

In Central Asian countries like Turkmenistan and Uzbekistan, wheat has been an essential part of the diet for centuries. As with China, the Silk Road facilitated the exchange of wheat varieties and milling techniques. Flatbreads, such as Uzbek non and Kazakh baursak, highlight the deep-rooted wheat culture in the region. Today, wheat production in Central Asia continues to grow, with Kazakhstan being a major exporter of high-quality wheat.

Conclusion

In ancient times, wheat traveled across regions in its whole form - whether as grains or in simple preparations like bread, noodles, and flatbreads. It was a crop that adapted to different climates and played a crucial role in shaping diverse culinary traditions. Wheat also played a key part in ensuring food security in a post-war growing world population.

 

In modern Asia however, wheat has infiltrated our diets in ways that are far removed from its original, natural state. Today, wheat is often consumed in the form of fast food, and highly processed products that are laden with preservatives and artificial additives. In the next article, we explore the competition between wheat vs rice, based on a north-south geographical divide in Asia.

​​

Read Next: Wheat Vs Rice - the North-South Divide

​