Grains and Cereals: Identification and Culinary Uses

Couscous is traditionally made from semolina, which is a coarse flour obtained from durum wheat.

The scientific name for the common oat is Avena sativa.

Corn, also known as maize, is native to the Americas and was domesticated by indigenous peoples thousands of years ago.

Tortillas are traditionally made from cornmeal, which is ground dried corn kernels.

Sushi rice is typically made from glutinous rice, also known as sticky rice, which has a high starch content that gives it a sticky texture.

Polenta is a traditional Italian dish made from cornmeal, which is boiled and then cooled into a firm porridge.

Bulgur is made from cracked wheat kernels that have been parboiled, dried, and then cracked into smaller pieces.

The scientific name for the common rice plant is Oryza sativa.

Grits are made from coarsely ground dried corn kernels.

Couscous is traditionally made from semolina, which is a coarse flour obtained from durum wheat.

Quinoa is a grain-like seed that is native to South America and is often used as a substitute for rice or other grains.

The scientific name for the common barley plant is Hordeum vulgare.

Risotto is typically made from Arborio rice, a short-grain rice that has a high starch content and a creamy texture when cooked.

Oatmeal is made from ground oat groats, which are the inner kernels of the oat grain.

Pasta is traditionally made from durum wheat flour, which is a hard wheat with a high protein content.