small, aromatic, from caraway plant {caraway seed}.
small, from hemp grass {hemp seed}.
yellow, small seed, from mustard plant {mustard, food}.
large, thick shell, from pumpkin vine {pumpkin seed}.
small, oily, from sesame plant {sesame seed}.
large, oily, from sunflower plant {sunflower seed}.
Cereals {cereal} can be barley, brown rice, buckwheat, corn, kamut, maize, millet, oats, rye, rice, sorghum, spelt, wheat, and wild rice.
small triangular seeds from buckwheat plant {buckwheat}.
dried green cone-shaped flowers from hop vine {hops}.
white seeds from millet grass {millet, food}.
Grains {rice, food} can be white, brown, long-grain, or wild rice.
Near East grass {sorghum, food} can make syrup and be forage.
cereal grass {barley, food}.
sprouted barley {malt} {malted barley} {barley malt}.
yellow or white, medium, cylinder {corn, food}.
ground yellow or white dried corn kernels {corn meal}.
white, purple, red, or yellow, medium, cylinder {field corn}.
white corn kernels ground into small bits {grits}, not finely ground.
dried corn kernels {hominy}.
corn {maize, food}.
Hard kernel white corn {popcorn} {popped corn} has kernels that can explode open as water inside becomes steam when heated.
yellow or white, medium, cylinder {sweet corn}.
cereal grass {oats, food}.
rolled oat grains {oatmeal}.
cereal grass {rye, food}.
Dark rye bread {pumpernickel} can have coarse ground rye.
Cereal grass {wheat, food} can be hard {durum wheat}, soft {farina}, or hard {semolina}.
wheat-seed fatty part {wheat germ}.
Finely ground and sifted huskless wheat flour {all-purpose flour} can have no baking powder, baking soda, or salt.
Finely ground and sifted hard wheat flour {bread flour} can have no baking powder, baking soda, or salt.
Finely ground and sifted soft wheat flour {cake flour} can have baking powder and salt.
Ground wheat {flour} can be all-purpose, bread, buckwheat, cake, graham, rye, soy, whole wheat, or self-rising.
branless whole-wheat flour {graham}.
Finely ground and sifted wheat flour can have baking powder and salt {self-rising flour}.
baked wheat, thin, crisp, flat {cracker, food}.
graham wheat flour and sugar {Graham cracker}.
Flour, water, and sometimes eggs can be dried ribbons {noodle}.
wheat or rice flour mixed with egg and water and extruded {egg noodle}.
noodles in very thin strings {angel hair} {capellini}.
flat wide no-egg noodles {lasagna noodle}.
tube no-egg noodles {macaroni}.
flour and water no-egg dough {pasta}.
Tubes {rigatoni} can have lengthwise ribs.
Noodles {shell, food} can have shape like small shells.
noodles in long strings {spaghetti}.
noodles in long thin strings {vermicelli}.
grain husks {bran}.
Cereal-grain proteins {gluten} can be like glue.
Flour mixed with yeast {leavening} can add carbon dioxide, to raise bread before baking. Baking evaporates alcohol.
Soft food {pabulum, food} can be from finely ground rice or wheat and water or milk.
beech-tree nut {beechnut}.
Large nuts {Brazil nut} can have a hard shell.
cashew-tree crescent-shaped nut {cashew, food}.
Large chestnut-tree nuts {chestnut, food} can have a prickly cover.
Hazel-tree nuts {hazelnut} {filbert, food} can have a smooth shell in a husk.
Hickory-tree nuts {hickory nut} can have a hard shell.
Hawaii medium soft nut {macadamia nut}.
Underground peanut-vine medium nuts {peanut, food} can have a thin brittle shell.
Pecan-tree large nuts {pecan} can have a hard shell.
pine-tree small nut {pignoli} {pine nut, food}.
Pistachio-tree medium green nuts {pistachio} can have a hard shell.
Walnut-tree nuts {walnut, food} can have a hard shell.
Chinese sedge-grass corms {water chestnut} grow in wetlands.
Nuts {almond, food} can be medium and oval and plain, blanched, or extract. Shell is light brown and light.
candied almond {Jordan almond}.
Outline of Knowledge Database Home Page
Description of Outline of Knowledge Database
Date Modified: 2022.0225