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cereal 
Plants that are often cultivated on a large scale; their grains have been a major food staple for humans and certain domestic animals for centuries.
triticale
A wheat and rye hybrid, it is mostly used to make crepes and pasta.
amaranth
These highly nutritious, slightly peppery grains can be eaten as is after cooking, sprouted or ground into flour.
quinoa
Grains should be thoroughly rinsed before cooking; it is used in South America to make an alcoholic drink called chicha.
corn
Native to America, it is eaten as a vegetable, made into popcorn or ground into flour; it also yields a starch, a syrup and a cooking oil.
barley
Barley can be either hulled or pearled to remove its outer husk; it is often added to soups and ragouts and is also made into malt for brewing beer.
buckwheat
Eaten in soups and as porridge, it is also ground into a flour traditionally used to make crepes and pancakes.
millet
With its strong flavor, it is mostly used for making pancakes and porridge; when sprouted and ground, millet is an ingredient in breads and muffins.
