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For many this term refers to a cooked breakfast cereal common in the United Kingdom, Ireland and Scotland that is made from oats.

A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

A type of vinegar that is produced from barley cereal grains that are malted. To manufacture the Malt Vinegar, the grain is soaked in water to soften its texture, allowing the barley to germinate, but not sprout, which results in the release of active enzymes.

The outside layer of the oat grain, which is used as a cereal and in baked goods for flavor and texture.

A type of carbonated beverage that is produced using a beer base made from barley and other cereal grains that has been flavored with the juice of ginger.

Processed oat grain that has been toasted and made into circular shapes that are served as ready-to-eat cereal.

Heat whole rye grain which is rolled to flatten into a flake form, used in cereals, breads, soups, stews, casseroles, granolas and trail mixes.

A Greek dessert prepared with phyllo pastry that is filled with a vanilla or orange flavored custard.

A popular dish in the southern United States, prepared as a side dish or a hot breakfast cereal. It consists of coarsely ground grain such as corn, rice, or oats and is often cooked with water or milk.

The outer bran layers of the rice grain that is a by-product of rice processing. The bran is used as an ingredient in the production of cereals, food mixes, and vitamin concentrates.

A pork sausage common in Czechoslovakia that is made in the manner of traditional meats produced from this country.

A nut that is starchier and less oily than other nuts, allowing it to be cooked in a number of ways, such as roasted, steamed or boiled.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

A British term for the English sausage that became popular during World War II during a time when it was made with pork meat.

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.

Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats.

A form of wheat in which whole-wheat berries have been crushed or “cracked” into smaller pieces. Cracked wheat is used as an ingredient in cracked grain and multi-grain breads, pilafs, stuffings, and breakfast cereals, providing a crunchy texture with a nutty flavor.

A snack food or a food topping similar to breading that is common in India. Most often Chevdo will consist of prepared bits of rice, beans and nuts however, other recipes for this food may include other ingredients such as corn, crushed ginger or ginger powder, bits of a chile pepper(Jalapeno)or chili powder, Rice Crispies, Cornflakes, mustard seeds, and salt.

A commercially prepared oat product in which the oats are precooked, flattened, and enhanced with salt or sugar or other flavorings.

A B-vitamin that is naturally present in some foods such as broccoli, beans, bread, Brussels sprouts, corn, lentils, oranges, and spinach.