Ancient Grains

Ancient grains are cereal grains that have been cultivated for centuries with little modern hybridization, as distinct from modern high-yield wheat varieties. The category includes quinoa, amaranth, teff, farro, spelt, kamut, and millet, most originating in the Fertile Crescent, Africa, or South America.

Quinoa, sacred to the Inca, is unusually high in protein and contains all nine essential amino acids. Teff, native to Ethiopia, is the grain behind injera flatbread. Farro, an ancient wheat variety, has been grown in the Mediterranean for millennia and has a chewy texture and nutty flavor. Many ancient grains, including quinoa, amaranth, and teff, are naturally gluten-free.

In the kitchen, ancient grains work as a side dish, in salads, soups, and grain bowls, or as the base for pilafs; quinoa and teff can be cooked into porridge, while farro and spelt are also milled for bread and crackers. They're increasingly available in grocery stores, farmers' markets, and specialty shops.