Grain, most often barley, that's been sprouted and then dried to convert its starches into fermentable sugars, used as the flavor and sugar base for beer, whisky, and many baked goods. The process, called malting, dates back to ancient Mesopotamia and Egypt and remains the essential first step in brewing and distilling. It has a rich, nutty, slightly sweet flavor with notes of caramel or chocolate depending on how dark it's roasted, and it shows up in malted milkshakes, breads, and pastries, as well as some Asian marinades and sauces.