Oatmeal Farm Network | Grains Varieties

Amaranth
A highly nutritious pseudocereal whose small seeds are cooked as porridge, popped, or ground into flour.

Barley
A robust cereal grain with a nutty flavor and chewy, pasta-like texture, typically consumed as pearled grain in stews, soups, and for malting.

Canary Seed
A grass seed, now processed and consumed as a gluten-free grain or flour with a mild, slightly bitter flavor.

Choclo (Peruvian Corn)
A large-kernel corn from the Andes with a chewy texture.

Common Oats
A hardy cereal grain, consumed as groats or rolled flakes (oatmeal) for breakfast, used in baking, or processed into flour.

Corn
A tall cereal grass (Zea mays) that yields large grains, or kernels, set in rows on a cob.

Corn (Maize)
A staple grain consumed as kernels, corn on the cob, or ground into meal/grits for porridge.

Einkorn
An ancient species of single-grained hulled wheat, known for its delicate flavor and easy digestibility.

Emmer
An ancient species of hulled wheat, often used as a chewy whole grain in savory dishes.

Farro
A general term for three species of ancient hulled wheat (Spelt, Emmer, and Einkorn), used as a healthy, chewy grain in soups and salads.

Feterita
Sorghum bicolor, commonly called sorghum and also known as broomcorn, great millet, Indian millet, Guinea corn, or jowar, is a species in the grass genus Sorghum cultivated chiefly for its grain. The grain is used as food by humans, while the plant is used for animal feed and ethanol production.

Fonio
An ancient West African cereal grain known for its small size, quick cooking time, and mild, nutty flavor; used in porridge and couscous-like dishes.

Freekeh
Roasted, cracked green (immature) wheat, prized for its smoky flavor and chewy texture; a staple in Middle Eastern cuisine.

Golden Promise Barley
A Scottish heirloom barley, prized for brewing.

Hordeum Vulgare (Barley)
The scientific name for cultivated barley.

Jowar
Sorghum bicolor, commonly called sorghum and also known as broomcorn, great millet, Indian millet, Guinea corn, or jowar, is a species in the grass genus Sorghum cultivated chiefly for its grain. The grain is used as food by humans, while the plant is used for animal feed and ethanol production.

Kaoliang
Sorghum bicolor, commonly called sorghum and also known as broomcorn, great millet, Indian millet, Guinea corn, or jowar, is a species in the grass genus Sorghum cultivated chiefly for its grain. The grain is used as food by humans, while the plant is used for animal feed and ethanol production.

Khorasan Wheat (Kamut)
A specific ancient wheat species known for its large size, rich flavor, and high protein content.

Millet
A collective term for small-seeded grasses, valued for their quick growth and use as a grain in warm climates.

Pearl Millet
The most widely grown type of millet, a small-seeded grass.

Popcorn
A variety of corn kernel which expands and puffs up when heated.

Quinoa
A flowering plant in the amaranth family, grown as a crop primarily for its edible seeds; a pseudocereal.

Rye
A grass grown as a grain, noted for its cold-hardiness and distinct, slightly sour flavor used in bread and whiskey.

Sorghum
A tall grass used for grain, animal fodder, and syrup production, serving as a food staple in many regions.

Spelt
A species of wheat (Triticum spelta) cultivated since approximately 5000 BC; an ancient grain.

Teff
A tiny, highly nutritious grain; the staple cereal of Ethiopia, primarily used ground for injera but consumed whole as well.

Triticale
A hybrid of wheat and rye, used as a whole grain in baked goods and breakfast cereals.

Wheat
The most widely cultivated cereal grain, used for bread, pasta, and consumed whole as wheatberries.

Wheat
A cereal grain, which is a worldwide staple food.

Grains Ingredient Types