Flavour and texture profiles of ancient grains

Flavour and texture profiles of ancient grains

From culinary adventure to health and wellness, the unique qualities, texture and appeal of ancient grains continue to propel their growth. For example, whole millet and sorghum flours both impart a crunchiness compared to whole quinoa flour which lends a softer, smoother bite. The growth of their inclusion in a variety of categories – like crackers, breads, cereals and granola – is indicative of the desire to see more menus that include ancient grains. Here’s a comparison of their flavour and texture profiles:

  • Amaranth, a small, light-coloured grain with an appealingly peppery flavour, is native to the Americas and prized by the Aztec civilization as a dietary staple and a revered symbol of the culture. Amaranth protein quality is among the highest compared to other grains with comparatively more calcium and iron than other grains.

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