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A pseudocereal in the family Amaranthaceae, traditional to the Andes, but increasingly popular elsewhere. Other grains that are locally important, but are not included in FAO statistics, include: Amaranth , an ancient pseudocereal, formerly a staple crop of the Aztec Empire , widely grown in Africa.
A pseudocereal, or pseudocereal grain, is the edible seed of a pseudocereal, one of a polyphyletic group of plants that produce seeds that resemble those of cereals. Pseudocereals are used in many of the same ways as cereals.
This is a whole wheat flour milled from whole grains of spelt, an ancient grain that is a type of wheat. ... Buckwheat flour isn't made from wheat at all—it's what's known as a "pseudocereal ...
Quinoa is not a grass but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.), and originated in the Andean region of northwestern South America. [7] It was first used to feed livestock 5,200–7,000 years ago, and for human consumption 3,000–4,000 years ago in the Lake Titicaca basin of Peru and Bolivia.
A woman grinding kasha, an 18th-century drawing by J.-P. Norblin. In Polish, cooked buckwheat groats are referred to as kasza gryczana. Kasza can apply to many kinds of groats: millet (kasza jaglana), barley (kasza jęczmienna), pearl barley (kasza jęczmienna perłowa, pęczak), oats (kasza owsiana), as well as porridge made from farina (kasza manna). [4]
Sprouted whole grain. Sprouted grains, which also contain the bran, germ and endosperm, go through a soaking and germination process that boosts their nutrient availability and makes them easier ...
Worth noting: As a gluten-containing grain, barley is a no-go food for people with celiac disease and gluten sensitivity. Some people with a wheat allergy may also react to barley because of ...
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.