"in ancient Greece are incorrect and result from confusion with emmer wheat. In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol, Germany, northern France and the Netherlands. Spelt became a major crop in Europe in the 9th century CE, possibly because it is husked, unlike other grains, and therefore more adaptable to cold climates and is more suitable for storage. Spelt was introduced to the United States in the 1890s. In the 20th century, spelt was replaced by bread wheat in almost all areas where it was still grown. The organic farming movement revived its popularity somewhat"
"in German), specifically distinguished from both emmer and einkorn. Regional differences in what is grown locally and eaten as farro, as well as similarities between the three grains, may explain the confusion. Some English-speakers now assume ""farro"" refers to steamed or boiled grain presented as salad and similar dishes, rather than to the grain itself (which can also be milled and made into bread or pasta). Spelt is much more commonly grown in Germany and Switzerland, where people use it in much the same way, and might therefore be called farro, as is ""épeautre"" (French for spelt) in France (where,"
"is easily confused with emmer). However, it is fairly certain that spelt did not grow in ancient Israel, and emmer was probably a significant crop until the end of the Iron Age. Likewise, references to emmer in Greek and Latin texts are traditionally translated as ""spelt,"" even though spelt was not common in the Classical world until very late in its history. In northeastern Europe, emmer (in addition to einkorn and barley) was one of the most important cereal species and this importance can be seen to increase from 3400 BC onwards. Pliny the Elder, notes that although emmer was"
"are often confused with drupes but are accessory fruit because the outer covering of the fruit is technically an involucre and thus not morphologically part of the carpel; this means it cannot be a drupe but is instead a drupe-like nut. These odd nuts fall into two different types: in the walnut genus (Juglans), it is a pseudodrupe and in the hickory genus (Carya), it is a tryma. Juglandaceae The Juglandaceae are a family, known as the walnut family, of trees, or sometimes shrubs, in the order Fagales. Various members of this family are native to the Americas, Eurasia, and"
"Flint corn Flint corn (""Zea mays"" var. ""indurata""; also known as Indian corn or sometimes calico corn) is a variant of maize, the same species as common corn. Because each kernel has a hard outer layer to protect the soft endosperm, it is likened to being hard as flint; hence the name. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. With less soft starch than dent corn (""Zea mays indentata""), flint corn does not have the dents in each kernel from which dent corn gets its name. This is"
"Emmer (subsp. ""dicoccum"") and Poulard (subsp. ""turgidum"") wheat. Especially to develop resistances against common fungi (e.g. Fusarium Head Blight), this genomic pool is interesting. Problematic in this case, is the economic unimportance of most of the tetraploid subspecies of wheat (except Durum), which limits the investment to do intensive breeding, especially compared to the highly important common bread wheat. As mentioned above, until now the only commercial production of Khorasan wheat is done under the label of Kamut. Breeding is therefore not allowed, as the label requires remaining original. As the agronomic potential of Khorasan wheat still is quite low,"
"in an ancestral species. For example, durum wheat is the result of the inter-species hybridization of two diploid grass species ""Triticum urartu"" and ""Aegilops speltoides"". Both diploid ancestors had two sets of 7 chromosomes, which were similar in terms of size and genes contained on them. Durum wheat contains two sets of chromosomes derived from ""Triticum urartu"" and two sets of chromosomes derived from ""Aegilops speltoides"". Each chromosome pair derived from the ""Triticum urartu"" parent is homoeologous to the opposite chromosome pair derived from the ""Aegilops speltoides"" parent, though each chromosome pair unto itself is homologous. Each ""Deinococcus radiodurans"" bacterium"
"Commercial sorghum Commercial sorghum is the cultivation and commercial exploitation of species of grasses within the genus ""Sorghum"" (often ""S. bicolor""). These plants are used for grain, fibre and fodder. The plants are cultivated in warmer climates worldwide. Commercial ""Sorghum"" species are native to tropical and subtropical regions of Africa and Asia. Other names include ""durra"", Egyptian millet, ""feterita"", Guinea corn, ""jwari"" ज्वारी (Marathi), ""jowar"", ""juwar"", milo, ""shallu"", Sudan grass, ""cholam"" (Tamil), ""jola""/ಜೋಳ (Kannada), ""jonnalu"" (Telugu), ""gaoliang"" (), great millet, ""kafir"" corn, ""dura"", ""dari"", ""mtama"", and ""solam"". Sorghum has been, for centuries, one of the most important staple foods for"
"corn syrup) in many processed foods and soft drinks. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. Dent corn (""Zea mays"" var. ""indentata"") is a fast-growing, vertically erect, short-lived annual plant and similar to many other varieties of ""Zea mays"". More commonly grown to a height of 2–3 meters (6–9 feet), ""Zea mays"" typically grows with a single, hollow main stem often called a stalk (or culm) which exhibits internodes that are cylindrical in the upper part, and alternately grooved on the lower part with a bud in the"
"Prunus Prunus is a genus of trees and shrubs, which includes the plums, cherries, peaches, nectarines, apricots, and almonds. Native to the northern temperate regions, there are 430 different species classified under ""Prunus"". Many members of the genus are widely cultivated for their fruit and for decorative purposes. ""Prunus"" fruit are defined as drupes, or stone fruits, because the fleshy mesocarp surrounding the endocarp (pit or stone) is edible. Most ""Prunus"" fruit and seeds are commonly used in processing, such as jam production, canning, drying or roasting. Members of the genus can be deciduous or evergreen. A few species have"
"is assumed must be Marcus Terentius Varro. Prunus Prunus is a genus of trees and shrubs, which includes the plums, cherries, peaches, nectarines, apricots, and almonds. Native to the northern temperate regions, there are 430 different species classified under ""Prunus"". Many members of the genus are widely cultivated for their fruit and for decorative purposes. ""Prunus"" fruit are defined as drupes, or stone fruits, because the fleshy mesocarp surrounding the endocarp (pit or stone) is edible. Most ""Prunus"" fruit and seeds are commonly used in processing, such as jam production, canning, drying or roasting. Members of the genus can be"
"Pure soft wheat is used for specialty or cake flour. Durum, the hardest wheat, is primarily used for making pasta. Almost all durum wheat grown in North America is spring-planted. Winter wheat is grown throughout Europe and North America, and in Siberia. Winter wheat is grown as a cash crop or a cover crop. Optimal growing conditions for winter wheat include high-drainage soil with medium texture. Mid-quality soil nutrient content is best for winter wheat with an appropriate supply of nitrogen being critical for the wheat to be able to establish itself in time before winter dormancy. In addition, a"
"and labeling of pasta for sale as a food product within the country is highly regulated. Italian regulations recognise three categories of commercially manufactured dried pasta as well as manufactured fresh and stabilized pasta: Pasta, or dried pasta with three subcategories – (i.) Durum wheat semolina pasta (""pasta di semola di grano duro""), (ii.) Low grade durum wheat semolina pasta (""pasta di semolato di grano duro"") and (iii.) Durum wheat whole meal pasta (""pasta di semola integrale di grano duro""). Pastas made under this category must be made only with durum wheat semolina or durum wheat whole-meal semolina and water,"
"brief report on their use of indigenous cereals for the journal Oceania in 1961, disclosing that this was part of a manuscript he had prepared, but not yet published, entitled ""Recognition of the Previous Existence, Industry, Mythology and Rock Art of the Tagoman in the Katherine District, Northern territory"". Three varieties of indigenous Sorghum seed were gathered as foodstuffs by the Dagoman, ""Sorghum plumosum, Sorghum intrans"" and ""Sorghum macrospermum"". Dagoman The Dagoman are a group of Indigenous Australians living in the Northern Territory of Australia. The Dagoman language was one of the non-Pama–Nyungan languages, closely related to its congeners, Wardaman"
"to other cereal grains, especially durum wheat, from which it is derived, depending on the durum cultivar. Durum is notable for its high content of protein (20% or more of the Daily Value, DV), dietary fiber, B vitamins, and several dietary minerals, especially manganese (143% DV) (table). Before roasting, freekeh is 11% water, 71% carbohydrates, 2.5% fat, and 14% protein (see table displayed at right). Freekeh Freekeh (sometimes spelled frikeh) or farik ( / ALA-LC: ""farīkah"") (pronounced ""free-kah "") is a cereal food made from green durum wheat (""Triticum turgidum"" var. durum) that is roasted and rubbed to create its"
"shops across Europe, and even in some British supermarkets. The demand for Italian farro has led to competition from non-certified farro, grown in lowland areas and often consisting of a different wheat species, spelt (""Triticum spelta""). Emmer's main use is as a human food, though it is also used for animal feed. Ethnographic evidence from Turkey and other emmer-growing areas suggests that emmer makes good bread (judged by the taste and texture standards of traditional bread), and this is supported by evidence of its widespread consumption as bread in ancient Egypt. Emmer bread is available in the Netherlands and Switzerland."
"Desem Desem (Dutch for ""leaven"") is a type of sourdough starter made from whole wheat, spelt or other flours (amaranth or kamut) and water, inoculated by wild yeasts and bacteria, traditionally used in Belgium to make healthy, nutrient-rich bread. The starter is grown in a bed of flour at cool temperatures until it reaches sufficient maturity. The term ""desem"" also describes the loaf made with this starter. Desem bread made from a mature desem is characterized by a strong rise, and a light texture, and nutty, slightly sour taste. The loaf is similar in process to the French ""pain au"
"Acorn The acorn, or oaknut, is the nut of the oaks and their close relatives (genera ""Quercus"" and ""Lithocarpus"", in the family Fagaceae). It usually contains a single seed (occasionally two seeds), enclosed in a tough, leathery shell, and borne in a cup-shaped cupule. Acorns are long and broad. Acorns take between 6 and 24 months (depending on the species) to mature; see the list of Quercus species for details of oak classification, in which acorn morphology and phenology are important factors. Acorns play an important role in forest ecology when oaks are the dominant species or are plentiful. The"
"Grünkern Grünkern (, 'green kernel') is spelt that has been harvested when half ripe and then artificially dried. In response to periods of adverse weather, which destroyed crops, spelt was harvested before it was completely ripe, during the so-called 'dough-ripe phase', at about 50% moisture content. Because the dried kernels exhibited a pleasing flavor when cooked in water, it became traditional to harvest a portion of the spelt crop as grünkern. As a winter crop, the spelt meant for Grünkern would be harvested at the end of July and subsequently dehydrated, traditionally over a beechwood fire, or in modern times,"
"Saccharum edule Saccharum edule is a species of grass in the genus ""Saccharum"", the sugarcanes. It is cultivated in tropical climates in southeastern Asia and the unopened flower heads are eaten. It has many common names which include duruka, Fiji asparagus, dule (Fiji), pitpit (Melanesia) and naviso. ""Saccharum edule"" is a perennial plant that grows in vigorous clumps that grow to a height of . Although the plant resembles sugarcane from a distance, the stem is much narrower and the leaves thinner and more flexible. The large flower panicles do not open but remain inside their leaf sheaths forming a"
"Sorghum bicolor Sorghum bicolor, commonly called sorghum () and also known as great millet, durra, jowari, or milo, is a grass species cultivated for its grain, which is used for food for humans, animal feed, and ethanol production. Sorghum originated in Africa, and is now cultivated widely in tropical and subtropical regions. Sorghum is the world's fifth-most important cereal crop after rice, wheat, maize, and barley. ""S. bicolor"" is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over 4 m high. The grain is small, ranging from 2 to 4 mm in diameter."
"quinoa, amaranth, buckwheat, and chia. Modern wheat is a hybrid descendant of three wheat species considered to be ancient grains: spelt, einkorn, and emmer. The origin of grains goes back to the Neolithic Revolution about 10,000 years ago, when prehistoric communities started to make the transition from hunter-gatherer to farmer. Modern varieties of grains have been developed over time through mutation, selective cropping, breeding and research in biotechnology. Ancient grains, however, are said to be largely unchanged from their initial domesticated varieties. Several ancient grains were worshipped and used by many ancient civilizations, from the Aztecs to the Greeks and"
"gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ""wholemeal flour"" is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran. To produce refined (""white"") wheat"
"species) and ""Calligonum"" (80 species). The family is present worldwide, but is most diverse in the North Temperate Zone. Several species are cultivated as ornamentals. A few species of ""Triplaris"" provide lumber. The fruit of the sea grape (""Coccoloba uvifera"") is eaten, and in Florida, jelly is made from it and sold commercially. The seeds of two species of ""Fagopyrum"", known as buckwheat (""sarrasin"" in French), provide grain (its dark flour is known as ""blé noir"" (black wheat) in France). The petioles of rhubarb (""Rheum rhabarbarum"" and hybrids) are a food item. The leaves of the common sorrel (""Rumex acetosa"")"
"(""Juglans""), pecan (""Carya illinoinensis""), and hickory (""Carya""). The Persian walnut, ""Juglans regia"", is one of the major nut crops of the world. Walnut, hickory, and gaulin are also valuable timber trees. The known living genera are grouped into subfamilies, tribes, and subtribes as follows: Modern molecular phylogenetics suggest the following relationships: Some fruits are borderline and difficult to categorize. Hickory nuts (""Carya"") and walnuts (""Juglans"") grow within an outer husk; these fruits are sometimes considered to be drupes or drupaceous nuts, rather than true botanical nuts. ""Tryma"" is a specialized term for such nut-like drupes. The fruits of the Juglandaceae"
"the difficult history in the taxonomy of wheat and the colloquial, regional use of the term for specific wheat species; for example, emmer grown in the Garfagnana region of Tuscany is known as farro, and can receive an Indicazione Geografica Protetta (IGP) designation which, by law, guarantees its geographic origin. Emmer is by far the most common variety grown in Italy, in certain mountain regions of Tuscany and Abruzzo. It is also considered higher quality for cooking than the other two grains, and is sometimes called ""true"" farro. Farro is also sometimes referred to inaccurately as ""spelt"" in English (""Dinkel"""
"Gluten Gluten (from Latin ""gluten"", ""glue"") is a composite of storage proteins termed prolamins and glutelins that is stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains. It is found in wheat, barley, rye, oats and related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, kamut, etc.), as well as products derived from these grains (such as breads and malts). Glutens, and most especially the Triticeae glutens, are appreciated for their viscoelastic properties, which give dough its elasticity, helping it rise and keep its shape and often leaving"
"""Christine, Jagowi, Sankt Anne is Ern! / Schneid't mer kee Korn, / so schneid't mer doch Keern."" Christopher, James, Saint Anne it's harvest time! We don't reap grains, but we reap grünkern. Grünkern Grünkern (, 'green kernel') is spelt that has been harvested when half ripe and then artificially dried. In response to periods of adverse weather, which destroyed crops, spelt was harvested before it was completely ripe, during the so-called 'dough-ripe phase', at about 50% moisture content. Because the dried kernels exhibited a pleasing flavor when cooked in water, it became traditional to harvest a portion of the spelt"
"Roman scholar Varro, common wheat and durum wheat were introduced to Italy as crops about 450 BCE. Durum (hard) wheat became the preferred grain of urban Romans, because it could be baked into leavened bread and was easier to grow in the Mediterranean region than common (soft) wheat. Grains, especially baked into bread, were the staple of the Roman diet, providing 70 to 80 percent of the calories in an average diet. Barley was also grown extensively, dominating grain production in Greece and on poorer soils where it was more productive than wheat. Wheat was the preferred grain, but barley"
"a constituent of bread in central Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ""Meal"" is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word ""cornmeal"" often connotes a grittier texture whereas ""corn flour"" connotes fine powder, although there is no codified dividing line. The English word ""flour"" is originally a variant of the word ""flower"" and both words derive from the Old French ""fleur"" or ""flour"", which"
"includes ""white sura"". Juk () and mieum (미음) or eung-i (응이) are types of rice porridge usually served in the morning. ""Juk"" is thicker than ""mieum"" in texture, latter of which is similar to the Western gruel. Guksu () are noodles that are prepared with buckwheat or wheat flour, with the former being preferred. Mandu (만두) are boiled or steamed dumplings. ""Mandu"" dough is made from either wheat flour or buckwheat. The dough is then stuffed with various fillings. ""Tteokguk"" (떡국) is a soup made of ""tteok"" (glutinous rice cakes) Tang is a type of soup made with beef shank,"
"the fertile crescent of the Near East. All the other species are domesticated. Although relatively few genes control domestication, and wild and domesticated forms are interfertile, wild and domesticated wheats occupy entirely separate habitats. Traditional classification gives more weight to domesticated status. All wild wheats are hulled: they have tough glumes (husks) that tightly enclose the grains. Each ""package"" of glumes, lemma and palaea, and grain(s) is known as a spikelet. At maturity the rachis (central stalk of the cereal ear) disarticulates, allowing the spikelets to disperse. The first domesticated wheats, einkorn and emmer, were hulled like their wild ancestors,"
"(group number in Roman numerals) or sub-clade, and then 3. any older binomial names that have been found to be closely related, reproductively compatible, or synonymous, although they may no longer be taxonomically valid. This list is likely to be incomplete. Pleurotus Pleurotus is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms, ""P. ostreatus"". Species of ""Pleurotus"" may be called oyster, abalone, or tree mushrooms, and are some of the most commonly cultivated edible mushrooms in the world. ""Pleurotus"" fungi have been used in mycoremediation of pollutants such as petroleum and polycyclic aromatic hydrocarbons."