<p>Türkiye, one of the first places where wheat was cultivated, is the genesource of ancient wheat varieties that have attracted great interest inrecent years. In this study, Karakılçık wheat varieties (KWV) grown bylocal producers in different provinces of Türkiye for the production of"Karakılçık Bread" were collected. Some physical (foreign matter,hectoliter and thousand kernel weight, grain hardness, kernel sizedistribution and homojenity, and colour) and physicochemical (wet anddry gluten, gluten index, falling number, zeleny sedimentation, anddelayed sedimentation) characteristics of these KWV were determinedand compared with a modern bread wheat variety (MBWV). Thehectoliter and thousand kernel weights of KWV varied between 26.0-44.74 g and 60.43-70.80 kg hl-1, respectively. It was determined thatthe KWV of İzmir, Çanakkale, and Konya provinces had the largest andmost homogeneous grain structure, while the Antalya KWV had thelightest and the Samsun KWV had the darkest grain color. The highestwet and dry gluten values were measured in the KWV of Antalyaprovince, followed by MBWV and Konya province KWV. Significantdifferences were determined between MBW and KWV in terms ofsedimentation and delayed sedimentation values (p&lt;0.01). Fallingnumbers were observed between 499.7 and 372.0 seconds, the highest inOsmaniye and the lowest in Sakarya KWV. As a result, it has beenconcluded that KWV grown in different provinces of Türkiye haveunique physical and physicochemical characteristics, with KWV grownin Konya province being comparatively superior to both MBWV andother KWV. The results of this study will be beneficial for theconservation, development, and sustainability of local varieties.<br></p>