The world of cereals has been significantly enriched in recent years. Until recently, in one part of the world, they did not really know what cereals were grown in another. In addition, all new varieties of already well-known cereals are being developed, obtaining a product that is unique in composition and taste. The choice is so great that you don't have to worry about how to diversify your diet. This is especially important for vegetarians, because it is from cereals and beans that they get the protein the body needs.
A relatively new product for us is amaranth. In Mexico, it has been consumed for several thousand years along with corn and other legumes. In appearance, these are yellowish small grains. This cereal has a very interesting taste, nutty, a bit like baked goods. Porridge made from this cereal will definitely fall in love with children. Thanks to this property, ground amaranth is good for baking, especially if gluten-free is important to you. Amaranth is perfect as a side dish for any dish.
Tef is another unusual and completely new culture for us. This herb was first cultivated in the mountainous regions of Ethiopia. It is essentially a type of millet, but the teff grains are much finer. The culture contains a large amount of iron, which is very beneficial for the blood. Teff makes an excellent gluten-free flour. Dark (or red teff) has a richer sweetish taste and is perfect for making desserts based on it. Lighter varieties are more often used for dietary nutrition. In Africa, such flour is used to bake flat cakes that replace bread.
A hybrid of wheat and rye, which has the funny name of triticale, is a wonderful source of energy. It is not uncommon for triticale to be added to muesli, which will significantly enrich your breakfast with antioxidants. And bread made from such flour stays soft longer, this is another unique property of culture.
Frike is not so much a new cereal as a new way of processing wheat. Very young, still soft wheat grains are roasted. The result is a product similar to bulgur, but with a richer smoky flavor. Groats are very popular as a side dish in Arab countries. Frike is actively used instead of rice, because it is rich in fiber, but it contains twice as much protein.
Kamut is another distant relative of wheat, native to Egypt. Kamut grains are larger than wheat and resemble legumes. Kumut has overtaken its ancestor in terms of the content of useful elements, especially magnesium, zinc and vitamin E. Kamut flour has a yellow tint and has an oily flavor. Due to the high protein content, kamut absorbs moisture more actively, therefore, replacing wheat flour with it, you should add more water, and use a third less kamut.
