Freekeh: Freekeh (sometimes spelled frikeh) or farik (Arabic: فريكة / ALA-LC: farīkah) (pronounced […]
Cereals, rice and seeds
Faba bean
Field beans: Field beans (according to the new spelling), or field beans, are annual plants of the species Vicia faba. Those are […]
Malt flour
Malt flour: Malt flour is obtained by grinding sprouted barley grains or simply crushed sprouted wheat. In […]
Broad bean flour
Broad bean flour: The broad bean is a seed from a plant also called broad bean which can often reach 1 meter […]
Polenta
Polenta: Polenta (in French polente or poleinte -in arpitan (*): polenta [pɔ.ˈlɛ̃.ta]; echtinga in slang […]
Miso - Origins - Varieties and manufacture of miso
The origins of miso: It is generally considered that sauces of marinades of fish or salted meats, called hishio, […]
miso
Miso: Miso is a traditional Japanese food that comes in the form of a fermented paste, thick and fragrant, with […]
Risotto
Risotto: Risotto is a preparation of rice from Italian cuisine. It is a reduction of a broth (“minestra asciutta” […]
Pop corn
Popcorn: Popcorn (or popcorn in the reformed spelling), popcorn or popcorn is a puffed cereal produced by […]
Millet - History - Production and Varieties
History of millet: Around 10000 BC, “Neolithic revolutions” took place in China. Millet cultivation appears […]
Foutou (African cuisine)
Foutou (African cuisine): Foutou is a traditional African dish. It is a very popular dish in Akan country, especially in […]
Whole wheat flour
Whole Wheat Flour: Whole wheat flour is a type of flour that largely contains […]
Pearl barley
Pearl barley: Pearl barley (although "barley" is a feminine noun, we write "pearl barley" [...]
Flour flower
Flower flour: The most popular cereals to produce flour are wheat, rye, and in a […]
Camargue rice
Camargue rice: Camargue rice, whose first traces of cultivation date back to the Middle Ages, is protected […]
Red corn
Red corn: Red corn is a variety of corn that produces dark red ears, sometimes dotted with a yellow ear, […]
Bean sprouts
Bean Sprouts: Bean sprouts (or bean sprouts) are mung bean sprouts. See Mung bean…. […]
Pilaf (rice)
Pilaf (rice): Pilaf is a method of cooking rice from the Middle East and Central Asia, during which […]
Wheat flour
Wheat flour: See Wheat flour…. Hello, You must be a subscriber to read the rest of this article, [...]
Black wheat
Buckwheat: See Buckwheat…. Hello, You must be a subscriber to read the rest of this article, its links and […]
Bulgur
Bulgur: Bulgur (a word from the Turkish bulgur, of Persian origin* which means parboiled wheat) is sprouted durum wheat, dried and […]
Belboula
Belboula: Belboula (or al balboula) is white barley with which couscous semolina is made (in […]
Shuttle
Shuttle: Shuttle is the vernacular name of a plant of the subspecies Brassica rapa subsp. oleifera (Brassicaceae family), close […]
Linen
Flax: Flax or cultivated flax is a dicotyledonous plant (family Linaceae – Botanical name: Linum usitatissimum), […]
Luzerne
Alfalfa: Cultivated alfalfa is a forage herbaceous plant (Fabaceae family – Botanical name: Medicago sativa) with purple flowers, […]
Hominy
Hominy: Hominy (also called nixtamal) is a South American product made from corn kernels dried on the cob and shelled, then […]
Gruau
Oatmeal: Oatmeal (from the German "Grütze", hulled grain) is the generic name for coarsely crushed grains of various cereals […]
Grass
Grasses: Grasses are angiosperm phanerogamous plants, with a cylindrical stem (straw, culm), with inconspicuous flowers grouped in spikelets, […]
Gland
Acorn: The acorn is the fruit of the oak tree (Fagaceae family – Botanical name: Quercus robur). It is an achene that contains a […]
Ginkgo
Ginkgo: Ginkgo nut is the fruit (seed) of ginkgo (Ginkgoaceae family – Botanical name: Ginkgo biloba), which […]