Category: Ancient grains

Dating back thousands of years, spelt is an ancient wheat variety that has surged in popularity among health-conscious consumers and home bakers. But with modern wheat being so readily available and inexpensive, many wonder: is spelt worth it? This article explores the facts to help you decide.

Though often referred to as 'Samo rice', this ingredient is not rice at all, but is, in fact, a type of millet. Samo, known scientifically as *Echinochloa frumentacea*, is also commonly called barnyard millet and is a staple during fasting periods in India. Its classification as a millet is due to its origin as a small-seeded grass, which sets it apart from traditional cereal grains like wheat or rice.

Einkorn is arguably the world's oldest cultivated wheat, dating back over 10,000 years. Because of its unique, ancient lineage, the flavor is distinct, and the simple answer to "Does einkorn flour taste different than regular flour?" is a resounding yes.

Dating back over 10,000 years, einkorn is one of the oldest cultivated grains in the world, predating modern wheat by millennia. Its growing popularity has led many to question: is einkorn flour healthier than regular flour?.

According to nutritional data, whole grain farro provides more protein and fiber per serving than both brown and white rice. This key difference drives the debate over whether farro is healthier than rice and which grain should earn a permanent spot in your pantry.

Though often mistaken for one another, amaranth and quinoa are not the same thing. These two nutritional powerhouses are ancient pseudocereals that share some similarities, but they each possess unique characteristics regarding their botanical origins, flavor profiles, and specific nutritional benefits. This guide will clear up the confusion and highlight what sets them apart.

Despite both being ancient grains with similar appearances, barley and spelt are not the same, belonging to entirely different species. This article demystifies these two nutritious grains by exploring their distinct characteristics, from botanical classification and nutritional makeup to culinary applications.

For over 5,000 years, spelt has been a part of human diets. A lesser-known relative of modern wheat, the ancient grain is a nutritional powerhouse, but what is the common name for spelt that you might encounter on store shelves?

While some believe spelt is a safe alternative for those with gluten sensitivities, multiple health organizations, including Coeliac UK, confirm that spelt is an ancient species of wheat that contains gluten. This means it is not wheat free and is unsuitable for those with celiac disease or severe gluten sensitivities.

Teosinte, the wild ancestor of modern corn, was first domesticated in Mexico over 9,000 years ago. The question is teosinte good for you is complex, as its nutritional value and edibility depend on the specific species and how it is prepared.