Ancient grains

Ancient grains are grains and grain-like seeds that have been grown and eaten for centuries. Think of spelt, emmer, einkorn, barley, rye, millet, teff and sorghum, but also pseudocereals such as buckwheat, quinoa and amaranth. They often have more character than modern standard grains: a firmer bite, a nutty flavour or a more earthy, full-bodied texture.

In the kitchen, ancient grains are surprisingly versatile. You can use them for bread, porridge, salads, soups, stews, pancakes and simple side dishes. Some grains are cooked like rice, while others are processed into flour or flakes. On this page, you will find an overview of ancient grains, their flavour and their use in the kitchen.