Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 13,000 years ago. Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.
Origin
Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum.[1] It is typically produced as a free-flowing, off-white powder.
Origin
Maize (/ˈmeɪz/ mayz; Zea mays subsp. mays, from Spanish: maíz after Taíno mahiz), also known as corn, is a large grain plant first domesticated by indigenous peoples in Mexico[1] about 10,000 years ago. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn.
The leafy stalk of the plant produces separate pollen and ovuliferous inflorescences or ears, which are fruits, yielding kernels or seeds. Maize kernels are often used in cooking as a starch.
Origin
Sorghum is a genus of plants in the grass family. Seventeen of the twenty-five species are native to Australia,[2] with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans.
Origin
Vigna mungo, black gram, black lentil, mungo bean (not to be confused with the much smaller true black lentil (Lens culinaris)), black matpe bean, Sanskrit माष / māṣa, is a bean grown in the Indian subcontinent. At one time it was considered to belong to the same species as the mung bean.
Origin
The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and color to a kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans.
Origin
The lentil (Lens culinaris) is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.
In South Asian cuisine, split lentils (often with their hulls removed) are known as lentils. Usually eaten with rice or rotis, the lentil is a dietary staple throughout regions of India, Pakistan, Bangladesh and Nepal. As a food crop, the majority of world production comes from Canada, India and Australia.
Origin
The mung bean (Vigna radiata), alternatively known as the moong bean, green gram, or mung[2] Sanskrit मुद्ग / mudga, is a plant species in the legume family.[3][4] The mung bean is mainly cultivated in India, China, and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.
Origin
The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed.
Origin
The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram, garbanzo or garbanzo bean, Egyptian pea, ceci, cece, chana, or Kabuli chana.
Origin
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram,[2][3] or Bengal gram,[3] garbanzo[3] or garbanzo bean, Egyptian pea,[2] ceci, cece, chana, or Kabuli chana. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.
Origin
The peas are round when harvested, with an outer skin. The peas are dried and the dull-coloured outer skin of the pea removed, then split in half by hand or by machine at the natural split in the seed's cotyledon.
Origin
Halite (pronunciation: /ˈhælaɪt/ or /ˈheɪlaɪt/), commonly known as rock salt, is a type of salt, the mineral form of sodium chloride (NaCl). Halite forms isometric crystals.[5] The mineral is typically colorless or white, but may also be light blue, dark blue, purple, pink, red, orange, yellow or gray depending on the amount and type of impurities. It commonly occurs with other evaporite deposit minerals such as several of the sulfates, halides, and borates.
Origin
A mineral is a naturally occurring chemical compound,[1] usually of crystalline form and abiogenic in origin. A mineral has one specific chemical composition, whereas a rock can be an aggregate of different minerals or mineraloids. The study of minerals is called mineralogy.
Origin
