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cereal click to hear : cereal

Plants that are often cultivated on a large scale; their grains have been a major food staple for humans and certain domestic animals for centuries.
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See cereal in : french | spanish
triticale amaranth quinoa corn barley buckwheat millet

triticale click to hear : triticale

A wheat and rye hybrid, it is mostly used to make crepes and pasta.

amaranth click to hear : amaranth

These highly nutritious, slightly peppery grains can be eaten as is after cooking, sprouted or ground into flour.

quinoa click to hear : quinoa

Grains should be thoroughly rinsed before cooking; it is used in South America to make an alcoholic drink called chicha.

corn click to hear : corn

Native to America, it is eaten as a vegetable, made into popcorn or ground into flour; it also yields a starch, a syrup and a cooking oil.

barley click to hear : barley

Barley can be either hulled or pearled to remove its outer husk; it is often added to soups and ragouts and is also made into malt for brewing beer.

buckwheat click to hear : buckwheat

Eaten in soups and as porridge, it is also ground into a flour traditionally used to make crepes and pancakes.

millet click to hear : millet

With its strong flavor, it is mostly used for making pancakes and porridge; when sprouted and ground, millet is an ingredient in breads and muffins.