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cereal ![click to hear : cereal click to hear : cereal](../../images/speaker-vert.gif)
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.
triticale ![click to hear : triticale click to hear : triticale](../../images/speaker-vert.gif)
A wheat and rye hybrid, it is mostly used to make crepes and pasta.
amaranth ![click to hear : amaranth click to hear : amaranth](../../images/speaker-vert.gif)
These highly nutritious, slightly peppery grains can be eaten as is after cooking, sprouted or ground into flour.
quinoa ![click to hear : quinoa click to hear : quinoa](../../images/speaker-vert.gif)
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 click to hear : corn](../../images/speaker-vert.gif)
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 click to hear : barley](../../images/speaker-vert.gif)
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 click to hear : buckwheat](../../images/speaker-vert.gif)
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 click to hear : millet](../../images/speaker-vert.gif)
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.