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Farina is a form of milled wheat popular in the United States. [1] It is often cooked as a hot breakfast cereal, or porridge. The word farina comes from the Latin word for 'meal' or 'flour'. Farina is milled from hard red spring or hard red winter wheat. [2]
Consumed worldwide by billions of people, wheat is a significant food for human nutrition, particularly in the least developed countries where wheat products are primary foods. [ 86 ] [ 93 ] When eaten as the whole grain , wheat supplies multiple nutrients and dietary fiber recommended for children and adults.
Wild cereals and other wild grasses in northern Israel. Ancient grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding.
A friend of his sent him seed from Glasgow in 1842. It is a good yielding wheat, high in quality; an excellent milling wheat. It was grown in Canada from 1860 to 1900, and was the industry standard. Ladoga, 1888. A variety originally from Russia. Early maturing, and the parent of Preston and Stanley. Hard Red Calcutta, 1890. A variety from ...
Made of wheat flour typical of Oriya, Assamese and Bengali cuisine, dough is made by mixing fine maida flour with water and spoonful of ghee, then divided in small balls, flattened by rolling-pin, individually deep-fried in cooking oil or ghee, 4-5 inches diameter, usually served with curries or gravies. Luqmat al-qadi: Middle East
Similar products are kalach , kolach (Ukraine, Bulgaria), kolač , colac (Romania, Moldova). Kanafeh: Middle East: A Middle Eastern sweet made of very fine vermicelli-like pastry. It is sometimes known as shredded filo. Kanafeh, along with the closely related qata'if, is recorded in medieval Arab cookbooks from various regions. [46]
Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color. [7] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Semolina ground, plain (left) and toasted (right) Semolina made from common wheat (Triticum aestivum) is
Made with a significant amount of whole grain flour, usually rye or wheat; sometimes made with molasses or coffee. Also known as "wholemeal bread". Bublik: Wheat bread: Poland: Made from yeast-leavened wheat dough that commonly contains milk, butter, and egg whites and is rather sweet. Canadian White: White: Canada: A thick, protein-rich sliced ...