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The nutrient packed layers covering the inner kernel of most grains. Bran is loaded with insoluble fiber, which is important for digestive health, and soluble fiber, which helps to lower the cholesterol level in the blood.

A medium-grain variety of rice from Italy that is characterized by its black, charcoal, and rust colored grains.

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.

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 short-grain Italian rice that is excellent for the preparation of risotto, which is a creamy Italian rice dish.

A type of short-grain rice that is used in much the same way as Arborio for creating risotto, which is a creamy Italian rice dish.

A tall cereal grass cultivated in Asia and Africa, but rarely found in the Western world. The grain is named “Job’s Tears” because its shape is similar to a teardrop.

A cereal plant that is native to Africa, but is cultivated in many parts of the world. Sorghum is sometimes confused with millet.

A short-grained rice that becomes tender, yet sticky and dense when cooked. The firm consistency is desired for shaping into sushi blocks or for handling when using chopsticks.

A medium grain variety of unmilled rice containing black bran. Black rice turns dark purple when it is cooked and has a nutty flavor with a texture similar to whole grain.

The whole kernels of grain, such as barley, buckwheat or oats that have been hulled, cleaned and sometimes roasted, but not cut or flattened.

The process of cracking the grain to expose the floury portion of the kernels and breaking it down to a fine powder, sieving out the unwanted portions of the broken grain.

Hulled grains of buckwheat, which have been oven-toasted. For cooking they can be used whole or they can be coarse, medium or finely ground.

An alcoholic beverage with a slightly bitter taste produced from fermented grain, usually barley but also wheat, and flavored with other ingredients such as hops.

A widely grown cereal grass that produces a grain, which has been a primary food source of many cultures for thousands of years.

The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ingested, such as bloating, cramps, and diarrhea.

A long-grain variety of rice with red bran that is cultivated in Nepal. Himalayan red rice has a rich, nutty flavor and a deep red color when cooked.

A snack food made from ingredients that include vegetables (such as tomatoes and spinach), seed oils, grain starches, and flours made from vegetables and grains.

A grain-like plant that is not actually a type of rice, but an aquatic grass bearing edible seeds that grows in wild marshy areas of fresh water lakes and rivers.

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.