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Wheat’s earliest origins can be traced back to a group of wild grasses known as Triticeae, a seed, which had a pleasing flavour to primitive folk.
Its earliest evolvement caused natural crossing with other wild species such as Spelt, Durum, Einkorn and Emmer.
Archaeological discoveries have found evidence left by nomadic people in western Asia. These people no only learnt how to hunt but also gather and eat the seed. As time went by they moved onto, not only milling but making sure they had sele… Continue

Evidence has been found to suggest that spelt was cultivated by ancient civilizations in the Middle East and Europe thousands of years ago. Like Barley it is mentioned in the Old Testament as well as various Roman texts.
The grain fell from favour at the same time as farming developed. It was far easier to harvest common bread wheat rather than the spelt grain. Why? Because each individual grain of spelt is covered by a tough outer husk, which requires removal before the grain can be milled as f… Continue

The colour of Rye varies from yellowish brown to greyish green; it is a long and slender grain that looks like wheat.

Because it is difficult to separate the germ and the bran, rye flour retains a large majority of nutrients, unlike wheat flour, another difference is, its gluten elasticity is less, so it holds less gas during the leavening process therefore making breads more compact and dense.

Unlike some grains that can trace their history to ancient times, Rye cannot, it is a recent cereal… Continue

Its history goes back to the ancient Egyptians and Greeks. The physician Hippocrates thought highly of the flaxseed and was of the mind it would cure various ailments
During the 8th century A.D. King Charlemagne thought flaxseed so essential to health he decreed that all his subjects should consume a certain amount each year to keep them healthy and strong.
Flaxseed is a natural source of fibre protecting the digestive tract and promoting bowel regularity. It is rich in Omega 3 essential fatty a… Continue

Rice belongs to the grass family; it is a plant that needs both moisture and warmth in order to grow. It has been measured between 2 and 6 feet tall with pointed leaves and stalk which bear flowers that produce the grain we know as rice. It is one of the few foods that is non- allergenic and gluten free. It was originally cultivated in China and then India. Eventually it found its way to western parts of Africa and it is most likely that the 18th century slave trade imported the science of growi… Continue