Grains, Legumes, Nuts & Seeds – A to Z

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Almond

There are a number of varieties of almond grown and sold in Australia. And they don’t all taste the same! The Nonpariel variety is ideal for serving natural and displays beautifully on a platter with fruit and cheese. The Mission variety has the most intense almond flavour. It is ideal to use as a roasted and flavoured snack.

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Amaranth

Amaranth is not a true grain, but classified as a pseudo-cereal, as it is not part of the Poaceae botanical family. However it is listed with other grains as its nutritional profile and uses are similar to true cereal grains.

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Azuki Bean

Small, dried, reddish brown beans, with a white ridge along one side.

They are grown in Thailand and China. Azuki beans have a nutty flavour, and are commonly used in Japanese dishes. An Aduki bean, when boiled down to sugar makes a sweet paste as anko and is used as fillings in cakes and sweet …

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Candlenut

A candlenut is a hard, oily, tropical nut. The nuts are usually crushed and added to soups, or ground and used as a thickening agent in Indonesian and Malaysian cooking, particularly in curries and satays. The raw nut is slightly toxic so it must be cooked before it is safe to eat.

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Chestnut

Chestnuts have a distinctive flavour and texture and can be used to give a unique taste to a wide range of dishes from starters to sweets.

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Coconut Milk

Egusi

Egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. Authorities disagree whether the word is used more properly for the seeds of the colocynth, those of a particular large-seeded variety of the watermelon, or generically for those of any cucurbitaceous plant.

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Emmer

Emmer wheat (Triticum dicoccum), also known as farro especially in Italy, or hulled wheat, is a type of awned wheat. It was one of the first crops domesticated in the Near East. It was widely cultivated in the ancient world, but is now a relict crop in mountainous regions of Europe and Asia.

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Finger Millet

In India, finger millet (locally called by various name including ragi and nachani) is mostly grown and consumed in Karnataka, Rajasthan, Andhra Pradesh, Tamil Nadu, Odisha, Maharashtra, Garhwal and Kumaon (Uttarakhand) and Goa. Ragi flour is made into flatbreads, including thin, leavened dosa and thicker, unleavened roti.

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Index – Grains, Legumes, Nuts & Seeds

There are a number of grains, legumes, nuts & seeds we have used in our recipes or referenced in our world cuisine pages. This is the sub-index for the grains, legumes, nuts & seed items that we have listed in the glossary. Each listing has information, availability, substitution, and nutritional data where applicable.

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Kañiwa

Kañiwa is quick to cook on the stove top and can be used like quinoa in dishes for both breakfast and dinner.

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Keluak Nut (Pangium edule)

Buah keluak is a black nut from Indonesia about the size of a misshapen golf ball. The surface is ridged with a smooth nut ‘mouth’ across the flattest part. A slit is made in this mouth through which one scrapes out the contents which have been variously described as ‘opium’ and soft tar’. The taste is indescribable and has to be eaten to be believed. Good nuts, when cooked, should be richly black and oily.

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Kiwicha

Kiwicha, also known as amaranth or mini quinoa is a small pseudo cereal noted for its dense nutritional content. Kiwicha has been farmed in Peru and other areas of South America for over 4,000 years and was widely used as a subsistence crop

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Nigella Seeds

The seeds of Nigella sativa, known as kalonji, black cumin, black onion seed, onion seed or just nigella, are used as a spice in Indian and Middle Eastern cuisines.

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Peanut

Peanuts have many uses. They can be eaten raw, used in recipes, made into solvents and oils, medicines, textile materials, and peanut butter, as well as many other uses. Popular confections made from peanuts include salted peanuts, peanut butter (sandwiches, peanut candy bars, peanut butter cookies, and cups), peanut brittle, and shelled nuts (plain/roasted).

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