Kamut, Millet, Quinoa, Spelt (Tastes: Buttery Rich).
Kamut (say: "Ka-moot") originated in the Fertile Crescent around 4,000 B.C. Think of it as an early member of the wheat family with a taste that hasn't been tampered with.

Millet (Tastes: Toasty Nutty).
This 8,000 year old grain is one of the smallest of all cultivated cereals, thriving on land with little rainfall.

Quinoa (Tastes: Delicately Light).
Quinoa's (say: "keen-wa") naturally fluffy texture, is an ancient flavour favourite people have savoured for centuries.

Spelt (Tastes: Simply Divine).
A mealtime staple in Biblical Times, spelt is a natural, non-hybrid grain that grows well without artificial fertilisers, pesticides, or insecticides. Ideal for breads, pastas and cereals. By Nature's Path, "Heritage" Cereal. "Sweet tongue, honeyed with humility is the essense of virtue." - Nanak.

See Also: Recipes > Miscellaneous