arroz blanco

Besides long-grain, there's medium- and short-grain rice, which has a shorter, fatter kernel. The shorter grains stick together when cooked, which is why they are used to make ...

arroz

Agriculture; la science Rice

A common name for the genus Oryza, an extremely important crop grown in the Asian arc and other parts of the world as the staple diet of the people.

avena

Alimentaire (autres); Céréales

Oat bran is created from the outer layer of oat groats and is usually sold as a hot cereal. Oat groats are whole-oat kernels, which are cooked like rice. Rolled oats are heated ...

arroz integral

Alimentaire (autres); Céréales

This is the entire rice grain minus only the inedible husk. The nutritious, high-fiber bran coating gives it its distinctive light tan color and nut-like flavor. The presence of ...

gluten de trigo

Alimentaire (autres); Céréales

The protein remaining after wheat flour has been washed to remove starch. Gluten helps hold in the gas bubbles produced by leavening agents. This is why bread flours contain high ...

pasta

Alimentaire (autres); Céréales

Italian for little worms. Vermicelli is a very thin spaghetti-shaped pasta.

harina de trigo

Alimentaire (autres); Céréales

A flour produced by milling the endosperm portion of the wheat kernel. Whole wheat flour, which is more nutritious, is made by milling the entire kernel, including the outer ...

salvado de trigo

Alimentaire (autres); Céréales

The rough outer covering of the wheat kernel. Wheat bran is low in nutritional value but high in fiber. Wheat bran is sold separately and is used to add flavor and fiber to baked ...