Wheat that has been steamed, dried and cracked into pieces, which then cooks quickly. Commonly used in Middle Eastern foods, including Tabouli. Traditionally eaten as grits, hominy, mush and popcorn. Complete protein when combined with beans. If used as staple grain, lime must be added for niacin absorption.
Pearl millet most frequent variety.
Warming thermal nature. Rich in silicon, helping renew bones and connective tissue. Whole Oats are hulled, inner grains scoured, removing some bran, then steamed at temperatures in excess of 200 degrees F to eliminate fungus. The resulting product is the whole oat or groat. The groats are flattened into flakes between rollers.