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Common uses in cooking: Porridge, oatmeal, granola, baked goods. Distinct flavors: Creamy, slightly sweet, toasty.

Common uses in cooking: Bread, cereal, forage crops. Distinct flavors: Similar to wheat, mild and slightly sweet.

Common uses in cooking: Bread, pasta, pastry, and cereals. Distinct flavors: Nutty, slightly sweet.

Common uses in cooking: Risotto, sushi, pilaf. Distinct flavors: Depends on the variety; can be nutty or floral.

Common uses in cooking: Soups, stews, salad, beer-making. Distinct flavors: Earthy, chewy, mild nuttiness.

Common uses in cooking: Salads, soups, as a thickener for sauces. Distinct flavors: Nutty, peppery, malt-like.

Common uses in cooking: Injera (Ethiopian flatbread), porridge, stews. Distinct flavors: Slightly sweet, earthy, nutty.

Common uses in cooking: Salads, soups, pilafs. Distinct flavors: Smoky, nutty, slightly chewy.

Common uses in cooking: Cornbread, polenta, tortillas. Distinct flavors: Sweet, sometimes smoky if grilled.

Common uses in cooking: Puddings, smoothies, as an egg replacement in vegan cooking. Distinct flavors: Mild, slightly nutty.

Common uses in cooking: Porridge, flatbreads, as a rice substitute. Distinct flavors: Slightly nutty, mild, sweet.

Common uses in cooking: Soups, salads, as a grain substitute in dishes. Distinct flavors: Chewy, corn-like, slightly sweet.

Common uses in cooking: Syrup, porridges, unleavened bread, and popped. Distinct flavors: Sweet, nutty, sometimes sour if fermented.

Common uses in cooking: Pancakes, soba noodles, kasha, crepes. Distinct flavors: Robust, slightly bitter, earthy.

Common uses in cooking: Risottos, salads, soups. Distinct flavors: Chewy texture, nutty, rich.

Common uses in cooking: Bread, pasta, salad. Distinct flavors: Nutty, rich, with an ancient heritage taste.

Common uses in cooking: Tabouli salad, kibble, as a meat extender. Distinct flavors: Mild, slightly nutty, light.

Common uses in cooking: Pilafs, soups, salad. Distinct flavors: Grassy, smoky, tea-like.

Common uses in cooking: Porridge, side dishes, baking. Distinct flavors: Earthy, slightly nutty.

Common uses in cooking: Breakfast cereal, salads, as a quinoa substitute. Distinct flavors: Nutty, slightly sweet, crunchy.

Common uses in cooking: Salads, pilafs, baked goods. Distinct flavors: Buttery, nutty, sweet.

Common uses in cooking: Bread, pasta, cereals, and crackers. Distinct flavors: Nutty, slightly sweet and earthy.

Common uses in cooking: Salads, pilafs, as a rice substitute. Distinct flavors: Nutty, slightly bitter, earthy.

Common uses in cooking: Bread, whiskey, crispbread. Distinct flavors: Hearty, sour, earthy.