About Ancient Grains

There has been a rise in the popularity of ancient grains in recent years, due largely to heightened food sensitivities and the population’s desire to become healthier.
Navigating the sea of ancient grains can be confusing. If you are unsure which grains you might enjoy and their benefits, it’s best to do research on their history and uses. Here is an abbreviated guide to get you started.
Amaranth
A companion to quinoa, amaranth was once revered by the Aztec and has a history of use across many cultures. Recent research has indicated that this grain can lower blood pressure and high cholesterol.
Barley
With its nutty flavor and chewy texture, barley is the oldest of grains and has been cultivated for approximately 10,000 years. It originated in the Middle East and North Africa and is often used in soups, stews, breads and cereals.
Buckwheat
Though not related to wheat, this fruit seed originated in Central Asia and is native to Northern Europe. An excellent alternative to rice or porridge, it is used in muffins, soups, stews and buckwheat pancakes.
Corn
A staple for more than 5,000 years, the different varieties are easily recognizable by their color. Corn is frequently used to make tortillas, cereal and polenta (a type of cornmeal).
Kamut
This ancient relative to wheat originated in Egypt. A great substitute for wheat, it has a sweet and buttery flavor and is often used in baked goods such as breads and cookies.
Millet
This small yellowish round grain, said to have originated in Ethiopia, looks like couscous and was widely consumed before rice and wheat became dominant grains. It is easy to cook and digest and can be used in a variety of recipes.
Rice
Thought to have originated in China at least 6,000 years ago, there are more than 1,000 different varieties of rice. Rice has been a staple for more than half the world’s population.
Rye
Rye was first cultivated in Germany and is thought to have originated from a wild weed species that grew in wheat and barley fields. It can be a good choice for people with diabetes as it triggers a lesser insulin response compared to wheat bread.
Spelt
Spelt dates back to before even wheat. With its broader spectrum of nutrients, it can be a good alternative for some who cannot tolerate wheat. It has a pleasant, mild, nutty flavor and can be used like rolled oats in recipes.
Quinoa
This tiny grain, which can be red, orange, black, yellow or white is a complete source of protein. Pronounced keen-wa, it resembles couscous with its light and fluffy texture and is best as a side dish or in cold salads.