India-Jammu is classified as a common wheat (Triticum aestivum ssp aestivum). It is a landrace from Jammu and Kashmir, India. It is an awnless spring wheat and has a pale golden (white) seed color. The grains are hard enough to be graded as “hard white wheat”. The gluten is strong and typical of good artisan breadmaking hard red wheat cultivars, when the grain protein is 12% or more. It produces a whole wheat flour with unobtrusive bran coloration and the dough does not darken on standing. It can be used in the whole wheat form for: bread, cookies, cakes and pastries, as well as hot breakfast cereals.