Grass pea: Grass pea or common pea is a herbaceous and leguminous plant, spontaneous (Fabaceae family – Botanical name: Lathyrus […]
Cereals, rice and seeds
Sprouted (seeds)
Sprouts (seeds): Plant sprouts are young shoots that feed on seed reserves or in a […]
Sprouts (of plants)
Germs (of plants): A germ is the first shoot that comes out of the seed, the bulb, the tuber. The germs of […]
Wheat
Wheat: Wheat is the generic name for the various varieties of wheat (soft wheat, durum wheat, spelled). In the kitchen, we […]
Wheat flour
Wheat flour: Wheat flour is the result of grinding the seed of soft wheat or […]
Durum wheat flour
Durum wheat flour: Durum wheat flour comes in the form of a supplement, in the manufacture of bread. At […]
Corn flour
Corn flour: Corn flour is a flour obtained by dry milling corn kernels. According to […]
Kamut flour
Kamut flour: Kamut flour is made from a cultivar of Khorasan wheat, the seeds of which […]
Oatmeal
Oatmeal: Oatmeal (or oatmeal) is produced from hulled oats then milled on […]
Oatmeal flour
Oatmeal Flour: Oatmeal flour made from wheat, which comes in types 45 and 55, is richer in […]
Spelt flour
Spelled Flour: Small spelled flour or spelt flour can be made from two kinds of grains […]
Wholemeal flour
Wholemeal Flour: Wholemeal flour is a type of flour that largely contains the elements of the grain. Produced […]
Barley flour
Barley flour: Barley flour is made from barley. Common barley is an annual herbaceous plant with spikes possessing […]
Rye flour
Rye flour: Rye flour is sought after for making bread, especially for its dietary value. […]
Flour - Summary table of types of French flour
The ash content: Flour manufacturers hardly help the consumer of flour with the indication of the "type [...]
flour
Flour: Flour is a white powder obtained by grinding and grinding cereals (oats, wheat, spelled, corn, […]
Fenouillette
Fenouillettes: Fenouillettes are fennel seeds. In cooking, they are used to flavor sauces, flambé fish […]
Jengkol
Jengkol: Jengkol is a species of tree in the Fabaceae family (Botanical name: Archidendron pauciflorum – Synonyms: Archidendron jiringa, […]
spelled
Spelled: Spelled, also called "wheat of the Gauls" is a cereal, a plant of the Poaceae family, close to wheat but […]
Blesotto
Blésotto: The word “blésotto” (sometimes spelled wheat'zotto) is a fairly recent neologism of a dish prepared like a risotto but whose […]
Ebly
Ebly: "Ebly" is the first French brand of pre-cooked wheat, created by an agricultural cooperative near Châteaudun, in Eure-et-Loir. […]
Nigella cultivated
Cultivated nigella: Cultivated nigella (Ranunculaceae family – Botanical name: Nigella sativa L. 1753) is an annual plant […]
Hop
Hops: Hops or climbing hops are a perennial and climbing plant with a twining stem (Cannabaceae family – […]
Chia
Chia: Chia is an annual herbaceous plant (Lamiaceae family – Botanical name: Salvia hispanica), native to Mexico. This […]
Pinion
Pinion: The pinion is a small oblong seed, extracted from the pine cone (pine cone) of the umbrella pine (or pinion), […]
Field caviar
Field caviar: Field caviar is the culinary name for the small seeds (or pearls) of Kocho, a large […]
Tramousse
Tramousse: Tramousses, also called “lupins”, are seeds of white lupine (Fabaceae family – Botanical name: Lupinus […]
Soybean
Soybeans: Soybeans (or soybeans or Chinese peas or oilseed beans) are a species of annual herbaceous and leguminous […]
Sesame
Sesame: Sesame is an oleaginous plant (Pedaliaceae family – Botanical name: Sesamum indicum L.), native to India or […]
Semolina
Semolina: In general, the term "semolina" refers to the product obtained by grinding the grains of different cereals. He […]