Released and Pre-released dicoccum wheat varieties were evaluated for physico-chemical characteristics and milling quality and compared with durum (DWR-185) and bread wheat (DWR-162) checks. Dicoccum wheats were reddish in colour, elongated in shape with pointed ends. Thousand kernel weight (29.19-41.86 g), volume (34.41-53.37 ml) and density (0.752/0.84 g/ml) of dicoccum wheats were significantly lower than durum wheat. Hardness of dicoccum wheat varieties ranged from 3,19 to 6.66 kg/grain. Protein, fat, ash. crude fibre, total carbohydrate and b-carotene contents of dicoccum wheat varieties ranged from 11.84 to 15.26 %, 1.60 to 2.37 %, 1.14 to 2.46 %, 0.81 to 1.66 %_h 80.52 to 83.22 % and 3.11 to 6.52 ppm respectively. Dicoccum wheat varieties DDK-1001. DDK-1016 and DDK-1009 were higher in b-carotene content than durum and bread wheats. Almost all the dicoccum wheats had higher semolina yield of more than 70% and were comparable to durum wheat.