Bran is the hard outer layer of cereal grains such as wheat, rice, oats, and corn, removed during the milling process and valued for its fiber, texture, and flavor.
In culinary applications, bran is added to baked goods, cereals, breads, muffins, and crackers for extra fiber and a heartier texture. In South Asian cooking, it is worked into batters for dishes like idli and dosa for a coarser texture; in Latin American cooking it sometimes goes into corn-based preparations like tortillas; and in some European and North American recipes it is used as a coating or breading for fried or baked chicken or fish.
Bran's flavor is nutty, slightly sweet, and earthy with a subtle bitterness. It pairs well with honey, molasses, cinnamon, and dried fruits, and also complements savory ingredients such as cheese and herbs.