Consumers who ordered quinoa in their salads or chia seeds in their smoothies were once going against the grain. But these past few years, ancient grains have seen a Renaissance, becoming popular ingredients for health-conscious foodies.
High in all the good stuff like nutrients, minerals, and fiber, ancient grains are the superfood on everyone’s radar. Whole and ancient grains will continue to grow in popularity as consumers increasingly seek out clean food.
Health benefits aren’t the only reason to add this old staple to the menu. Ancient grains are diverse and versatile, lending themselves to innovation in the kitchen. We’re going beyond adding quinoa to salads—let’s truly embrace the variety of this superfood and explore new ways to incorporate it into recipes.
Diverse Grains
There are more ancient grains out there than quinoa, chia seeds, and farro. Chefs can experiment with less familiar grains to diversify their menu offerings.
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Freekeh: Datassential found that only 13 percent of consumers have heard of freekeh. This North African wheat has added a nutty, smoky flavor and chewy texture to dishes across the Mediterranean and Middle East.
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Teff: This tiny African grain’s chocolatey flavor makes it a delicious addition to sweet treats. It can also be used to create gluten-free breads and baked goods.
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Amaranth: Once the staple of Incan, Mayan, and Aztec civilizations, amaranth is just now finding a place on modern menus. Whether it’s used to coat fish or bake gluten-free bread, this grain provides a peppery kick to any dish.