Key terms and definitions related to ancient grains, nutrition, and grain science.
Amaranth A pseudocereal grain native to Central America, cultivated by the Aztecs. Naturally gluten-free with complete protein containing all nine essential amino acids.
Ancient grain A cereal or pseudocereal crop that has remained largely unchanged by modern selective breeding over the last several hundred years. Examples include quinoa, spelt, teff, and farro.
Beta-glucan A type of soluble fiber found abundantly in barley and oats. Associated with cholesterol reduction and improved blood sugar control.
Buckwheat Despite its name, buckwheat is not related to wheat. It is a gluten-free pseudocereal related to rhubarb, used to make soba noodles, pancakes, and groats.
Complete protein A food that contains all nine essential amino acids in sufficient proportions. Quinoa and amaranth are rare plant-based complete proteins.
Cross-contamination The unintentional introduction of gluten into naturally gluten-free grains during harvesting, processing, or packaging. A key concern for people with celiac disease.
Diploid wheat Wheat species with two sets of chromosomes (14 total), such as einkorn. Simpler genome than modern hexaploid wheat (42 chromosomes).
Einkorn The oldest cultivated wheat species (Triticum monococcum), first domesticated around 10,000 years ago in the Fertile Crescent. Contains gluten but has a simpler protein structure than modern wheat.
Emmer An ancient tetraploid wheat (Triticum dicoccum) also known as farro in Italian cuisine. One of the first domesticated crops in the Fertile Crescent.
Endosperm The starchy interior of a grain kernel that provides energy. Refined grains use only the endosperm, while whole grains include all three parts: bran, germ, and endosperm.
Farro The Italian name for emmer wheat. Available in whole, semi-pearled, and pearled forms. Known for its chewy texture and nutty flavor.
Fertile Crescent A crescent-shaped region in the Middle East (modern Iraq, Syria, Turkey, Jordan, Israel) where agriculture began around 10,000 BCE. Birthplace of einkorn, emmer, and barley.
Freekeh Young durum wheat harvested while still green and roasted over open flames. The roasting process gives freekeh its distinctive smoky flavor and exceptionally high fiber content.
Gluten A group of storage proteins found in wheat, barley, rye, and related grains. Provides elasticity in dough but triggers immune response in people with celiac disease.
Groats Hulled grain kernels, typically referring to whole, minimally processed grain with the outer husk removed but bran intact. Buckwheat groats and oat groats are common examples.
Hexaploid wheat Wheat species with six sets of chromosomes (42 total), including modern bread wheat (Triticum aestivum) and spelt. More complex gluten structure than diploid or tetraploid wheats.
Injera A spongy, fermented flatbread made from teff flour. The staple bread of Ethiopian and Eritrean cuisine, used as both plate and utensil.
Kamut A trademarked brand name for khorasan wheat (Triticum turgidum subsp. turanicum). All Kamut-branded grain must be organically grown. Known for large kernels and buttery flavor.
Khorasan wheat An ancient tetraploid wheat with large kernels, high protein, and rich flavor. Marketed under the Kamut trademark.
Millet A group of small-seeded grass crops including pearl millet, finger millet, foxtail millet, and proso millet. Gluten-free, drought-resistant, and a staple food for over a billion people.
Pearled grain Grain that has had its outer bran layer partially or fully removed by polishing. Pearled grains cook faster but contain less fiber and nutrients than whole grains.
Pseudocereal Plants that produce starchy seeds used like cereal grains but are not botanically grasses. Includes quinoa, amaranth, and buckwheat.
Quinoa A pseudocereal native to the Andes, cultivated for over 5,000 years. Naturally gluten-free and one of the few plant foods that is a complete protein.
Resistant starch A type of starch that resists digestion in the small intestine and ferments in the large intestine, acting like fiber. Found in teff, sorghum, and cooled cooked grains.
Saponin Bitter, soap-like compounds that coat quinoa seeds as a natural pest deterrent. Removed by rinsing quinoa thoroughly before cooking.
Sorghum The fifth most important cereal crop globally. A gluten-free grain native to Africa, highly drought-resistant and rich in antioxidants.
Spelt An ancient hexaploid wheat (Triticum spelta) popular in European baking. Higher in protein and minerals than modern wheat but contains gluten.
Teff The world's smallest grain, native to Ethiopia. Naturally gluten-free, high in iron and calcium, and the base grain for injera bread.
Tetraploid wheat Wheat species with four sets of chromosomes (28 total), including emmer (farro), durum wheat, and khorasan wheat (kamut).
Whole grain A grain that retains all three parts of the kernel: bran (fiber-rich outer layer), germ (nutrient-dense embryo), and endosperm (starchy interior). Most ancient grains are consumed as whole grains.
Wild rice Not true rice but an aquatic grass (Zizania) native to North America. Naturally gluten-free with high protein, distinctive chewy texture, and nutty flavor.