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Grain that has been hulled to remove the outer husk, cleaned, and possibly roasted. Similarly, groats are whole grains of oat and buckwheat kernels.

Grain, such as oats, wheat or corn that has been processed by slicing or cracking the whole kernel into very coarse, coarse, medium or fine bits to enable the grain to cook faster....

Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels.

The brand name for a type of grain that is closely related to durum wheat and is often considered a specialty grain.

The kernel or seed of food plants that are used as a staple food source throughout the world. Plants such as wheat, barley, corn, oats, rye, and rice, are among the most popular cereal grains.

A type of grain flakes made from triticale grain. The whole-grain triticale is pressed using a process that rolls and flattens the grain into flakes.

A reference to grain in which the bran layers have been removed. The removal of the bran layers results in grain with much less fiber, which is less healthful than grain that retains the bran.

A type of yeast bread that is made with ground whole-wheat flour rather than processed white flour. Whole-grain flour produces bread that is brown in color and more flavorful than bread prepared with white flour.

The largest portion of a grain kernel containing most of the protein and carbohydrates, but only small quantities of vitamins and minerals.

Types of grain that have been coarse ground to provide a gritty mixture for a baking ingredient. Common types of meal are cornmeal, farina and semolina.

A type of grain flakes made from quinoa seeds. The whole-grain quinoa is pressed using a process that rolls and flattens the seeds into flakes.

A term that traditionally referred to a type of bread prepared by rural peasants and used as an everyday bread.

A type of grain cultivated in Ethiopia where it is a staple food crop. Teff is difficult to find in great quantities anywhere else in the world.

A type of alcoholic beverage distilled from fermented grains such as corn or rye. The flavor depends upon not only the type of grain used, but also the water source and the distilling process that is used.

A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them almost round).

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain.

A type of flour or meal made from almost any type of grain, nut, or starchy root, but is most often made from wheat.

A type of medium-grain Italian rice that is known for its natural black and rust colored grains and its pleasing aroma.

A type of Food Wrap that is made from flour milled from teff grain, a common grain found mainly in Ethiopia.

A term that is most often used to describe whole grains that have been processed to remove the outer layer on each kernel of grain resulting in a kernel that cannot be classified as whole,/i> once it has been Refined.