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Whole grains & cereals
A gluten-free flour ground from amaranth seeds with a nutty flavor used in baking.
A gluten-free ancient grain with a nutty flavor, rich in protein, fiber, and micronutrients.
A short-grain Italian rice with high starch content, ideal for creamy risotto dishes.
A versatile cereal grain with a chewy texture and nutty flavor used in soups, stews, and breads.
A long-grain aromatic rice from South Asia with a distinctive nutty fragrance and delicate flavor.
A blend of whole grains and dried berries for a nutritious, naturally sweet breakfast porridge.
A whole grain rice with the bran layer intact, offering a chewy texture and nutty flavor.
A gluten-free flour with a strong, earthy flavor used in pancakes, soba noodles, and crepes.
A gluten-free pseudo-cereal with a rich, earthy flavor used in pancakes, noodles, and porridge.
A cracked whole wheat grain with a light, nutty flavor commonly used in tabbouleh and pilafs.
A finely ground flour made from corn kernels, used as a thickener and in gluten-free baking.
A ground dried corn product used to make cornbread, polenta, and coating for fried foods.
A small steamed wheat semolina pasta traditionally served with stewed meats and vegetables in North Africa.
A finely ground wheat semolina hot breakfast cereal with a smooth, creamy texture.
A high-gluten flour specifically formulated to produce light, flaky laminated pastry layers.
The most ancient cultivated wheat with a rich, nutty flavor and higher protein than modern wheat.
An ancient hulled wheat variety with a robust nutty flavor, often sold as farro.
An ancient wheat grain with a chewy texture and nutty flavor used in salads, soups, and risottos.
A tiny West African ancient grain with a mild nutty flavor and quick cooking time.
A roasted young green wheat grain with a smoky flavor and chewy texture used in Middle Eastern cuisine.
A coarsely ground corn porridge popular in the Southern United States, often served with butter.
Dried maize kernels treated with alkali, used in pozole, grits, and tamales.
A fragrant long-grain rice from Thailand with a subtle floral aroma and slightly sticky texture.
A gluten-free ancient grain staple in India and Africa, used to make flatbreads and porridge.
An ancient Egyptian wheat variety with a rich, buttery flavor and high protein content.
A traditional Indian wheat variety known for its distinctive taste and nutritional benefits.
Sprouted and dried barley used in brewing, distilling, and as a sweetener in baking.
A small-seeded gluten-free grain with a mild corn-like flavor used in porridge, breads, and pilafs.
A whole grain flour made from ground oats, used for its mild flavor and tender crumb in baking.
A whole grain oat flattened into flakes, commonly eaten as porridge or used in baking.
A whole grain pasta made from whole durum wheat flour with a hearty texture and nutty flavor.
Amaranth seeds that have been heated until they pop into tiny, crunchy kernels used as a cereal or topping.
A light, crispy rice product made by heating rice grains under high pressure until they pop.
A gluten-free pseudo-cereal with a fluffy texture and mild nutty flavor, rich in complete protein.
A puffed rice pressed into a round disc shape, eaten as a light, crunchy snack.
A finely ground flour made from milled white rice, commonly used in Asian noodles and gluten-free baking.
A polished, milled rice grain with a mild flavor and fluffy texture, a global dietary staple.
A hearty whole grain with a deep, earthy flavor used in dense breads and crispbreads.
A starchy granular product extracted from palm stems, used in puddings, pearls, and as a thickener.
A coarse flour from durum wheat used to make pasta, couscous, and sweet puddings.
A gluten-free ancient grain with a mild, sweet flavor used in porridge, flatbreads, and popped snacks.
An ancient wheat variety with a nutty flavor used in breads and pastas.
A starchy product extracted from cassava root, used in puddings, pearls, and as a gluten-free thickener.
A tiny gluten-free grain from Ethiopia with a mild, molasses-like flavor used to make injera.
A hybrid grain cross between wheat and rye with a mild, nutty flavor used in breads and cereals.
The outer layer of the wheat kernel, rich in fiber and used as a nutritious breakfast cereal additive.
The nutrient-rich embryo of the wheat kernel, packed with vitamins, minerals, and healthy fats.
A hearty flour ground from the entire wheat kernel, used for making breads, chapatis, and baked goods with a nutty, earthy flavor.
A long-grain aquatic grass seed with a chewy texture and nutty, earthy flavor often used in pilafs.
A thin, soft flatbread made from wheat or corn flour used for wrapping fillings.