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Cereal Grains & Legumes
Barley: Topic Page
Annual cereal plant (Hordeum vulgare and sometimes other species) of the family Gramineae (grass family), cultivated by humans probably as early as any cereal.
Beans: Topic Page
Bean, name applied to the seeds of leguminous trees and shrubs and to various leguminous plants of the family Leguminosae (pulse family) with edible seeds or seed pods (legumes).
Buckwheat: Topic Page
Common name for certain members of the Polygonaceae, a family of herbs and shrubs found chiefly in north temperate areas and having a characteristic pungent juice containing oxalic acid.
Chickpea: Topic Page
Chickpea (Cicer arietinum), a cool-season legume, ranks as the 15th most important crop in area planted annually in the world.
Fava Bean: Topic Page
The seed of a legume, Vicia faba, eaten as the whole pod when very young (up to 8 cm) or as green unripe oval-shaped beans from more mature pods (up to 30 cm).
Flour: Topic Page
Flour, finely ground, usually sifted, meal of grain, such as wheat, rye, corn, rice, or buckwheat. Flour is also made from potatoes, peas, beans, peanuts, etc.
Lentils: Topic Page
Lentil (Lens culinaris) (a cool-season legume) is an ancient crop that has been grown for more than 8500 years.
Oats: Topic Page
Oats, cereal plants of the genus Avena of the family Gramineae (grass family). Most species are annuals of moist temperate regions.
Rice: Topic Page
an erect grass, Oryza sativa, that grows in East Asia on wet ground and has drooping flower spikes and yellow oblong edible grains that become white when polished.
Rye: Topic Page
A cereal grass, Secale cereale, native to W Asia but widely cultivated in cool temperate and upland regions.
Sorghum: Topic Page
Tall, coarse annual of the grass family, somewhat similar in appearance to corn (but having the grain in a panicle rather than an ear) and used for much the same purposes.
Soybean: Topic Page
Originally grown as a food crop for animals, it is increasingly used for human consumption in cooking oils and margarine, as a flour, soya milk, soy sauce, or processed into tofu, miso, or textured vegetable protein.
Spelt: Topic Page
Spelt (Triticum aestivum ssp. spelta) is widely recognized as a progenitor of common hexaploid wheat.
Teff: Topic Page
Teff (Eragrostis tef) is an annual grass that is grown as a grain crop in the Horn of Africa (Ethiopia) at the higher altitudes with higher rainfall. It is a type of millet.
Wheat: Topic Page
Cereal plant of the genus Triticum of the family Gramineae (grass family), a major food and an important commodity on the world grain market.
Wild rice: Topic Page
Wild rice (called also Canada rice, Indian rice, and water oats) is a hardy annual with broad blades, reedy stems, and large terminal panicles.
Nuts & Seeds
Almond: Topic Page
The "nuts" of sweet-almond varieties are eaten raw or roasted and are pressed to obtain almond oil. Bitter-almond varieties also yield oil, from which the poisonous prussic acid is removed in the extraction process. Almond oil is used for flavoring, in soaps and cosmetics, and medicinally as a demulcent.
Brazil nut: Topic Page
This three-sided nut (Bertholletia excelsa) with a hard, dark shell grows in bunches of from one to more than two dozen nuts inside coconut-like shells (called cocos in Portuguese) on evergreens that tower over the Amazon rain forest.
Cashew Nut: Topic Page
A kidney-shaped nut that grows in a double shell at the end of a strongly sweet-smelling, pear-shaped fruit, the cashew (Anacardium occidentale) is a very unusual nut.
Chestnut: Topic Page
Members of the beech family, chestnut trees are native to the world's temperate regions, and there are several trees of the genus Castanea that bear nuts enclosed in a prickly burr.
Hazelnuts: Topic Page
The term “hazelnut” has been used so interchangeably with “filbert” that the two are sometimes listed as synonymous in dictionaries - and no wonder, because they appear as practically identical, have the same sweet taste, and grow on shrubs or trees that are members of the birch family.
Macadamia Nut: Topic Page
Always in demand even though they contain more fat and calories than any of their counterparts, macadamia nuts are actually divided into two species, Macadamia integrifolia and M. tetraphylla.
Mustard: Topic Page
Common name for the Cruciferae, a large family chiefly of herbs of north temperate regions. The easily distinguished flowers of the Cruciferae have four petals arranged diagonally ( "cruciform" ) and alternating with the four sepals.
Peanut: Topic Page
Name for a low, annual leguminous plant (Arachis hypogaea) of the family Leguminosae and for its edible seeds.
Pecan: Topic Page
A North American nut (actually a kind of hickory nut) sometimes said to be a native of Oklahoma, the pecan (Carya illinoinensis) is really indigenous to an area extending from the U.S. Midwest throughout the South and Southwest into Mexico - a region where it still grows wild today.
Pistachio: Topic Page
A native of central Asia and member of the cashew family, the pistachio nut (Pistacia vera) has been cultivated for some 3,000 years and has a long history of popularity in the Mediterranean world.
Quinoa: Topic Page
Pronounced “keen-wah,” quinoa (Chenopodium quinoa) is an annual herb of the tropical American highlands and a native of Chile and Peru.
Walnut: Topic Page
Common name for some members of the Juglandaceae, a family of chiefly deciduous, resinous trees characterized by large and aromatic compound leaves.