مكونات الطعام - الحبوب والطحين

a fine powder made from almonds, used as a gluten-free flour substitute or protein-rich ingredient in baking

دقيق اللوز

the outer layer of a cereal grain, rich in fiber and nutrients

نخالة

a nutritious and gluten-free pseudo-cereal with small, protein-rich grains

الأمارنت

a small, nutrient-dense seed rich in omega-3 fatty acids and dietary fiber

كتان

a small and nutrient-rich seed derived from the flax plant, known for its omega-3 fatty acids, fiber, and potential health benefits

بذور الكتان

a small and nutritious seed of the flax plant, used for its oil content and potential health benefits

بذور الكتان

a small seed of the sesame plant, known for its rich nutty flavor and versatile culinary use

سمسم

a gluten-free grain with a nutty taste, often used in cooking and baking as either whole grains or flour

شوفان التخمر

a type of ancient wheat with a nutty flavor and a high nutritional value

قمح إمير

an ancient grain with a mild, nutty flavor and a chewy texture

سبلطة

a type of dark and hard wheat that is grown in dry regions, used to make pasta

دوروم

the common grain that is used in making flour, taken from a cereal grass which is green and tall

قمح

the whole, unprocessed kernel of the wheat grain

حب القمح

a cereal grass grown in cold climates with grains that are used in making whiskey, bread or animal food

الجاودار

a cereal grain used as food for humans and animals and for making alcoholic beverages

الشعير

a type of grain that grows on a plant in cool climates, used as food for people and animals

الشوفان

a gluten-free grain with small, slender grains that resemble the tail of a fox

الدخن ذيل الثعلب

a drought-tolerant grain with small round grains that possesses a mildly nutty flavor and a slightly chewy texture

دخن لؤلؤي

small seeds of a large crop that grows in warm regions, used to feed birds or make flour

الدخن

a long-grain aquatic grass seed that is known for its nutty flavor and chewy texture

أرز بري

a small, gluten-free grain native to Ethiopia and Eritrea

تيف

a nutritious grain known for its small, finger-like grains and gluten-free properties

دخن الأصابع

a tall plant growing in Central America that produces yellow seeds, which are used in cooking

ذرة

the dried grains or kernels of a cereal plant, commonly used in various culinary preparations

ذرة

a grain crop widely cultivated for its edible seeds and used in various food and industrial applications

الدخن

a type of small-seeded grass that is commonly grown for its edible grains and is popular in Japanese cuisine

الدخن الياباني

a type of grain commonly used in Asian cuisine and known for their distinctive tear-shaped appearance

دموع أيوب

a type of flour that has been chemically treated to whiten its color and soften its texture

الدقيق المبيض

a type of flour that has been fortified with additional nutrients, such as vitamins and minerals

طحين مدعم

a finely milled type of flour that is low in protein content

دقيق الكيك

a type of flour with a moderate protein content that is finer than all-purpose flour but coarser than cake flour

طحين المعجنات

flour without baking powder, yeast or any other substance that makes cakes or baked goods rise

دقيق عادي

a versatile type of flour with a moderate protein content that is commonly used in a wide range of culinary applications

دقيق لجميع الأغراض

a type of flour that already contains leavening agents, such as baking powder, making it suitable for recipes that require a rise or lift

دقيق ذاتي الارتفاع

a coarse whole wheat flour made from the endosperm of the wheat kernel

دقيق القمح الكامل

a type of flour that has not been chemically treated to whiten its color or soften its texture

طحين غير مبيض

a high-protein flour used to improve dough elasticity and structure in baking

دقيق الجلوتين

small pieces of crushed durum or similar wheat grains used in making pasta and pudding

سميد

a type of flour that does not contain gluten, a protein found in wheat, barley, and rye

دقيق خالٍ من الغلوتين

high-protein flour used for bread making and recipes needing strong gluten development

دقيق قاسي

high-protein flour for making bread with a strong gluten network and chewy texture

دقيق الخبز

the flour made by grinding wheat grains, commonly used in various culinary applications

دقيق القمح

(of bread or flour) containing whole grains of wheat and also the husk

قمح كامل

(of bread or flour) containing whole grains of wheat and also the husk

حبة كاملة

an unbleached flour that is made by grinding whole grains of wheat

دقيق القمح الكامل

a starch extracted from the cassava root, used in cooking and baking for its thickening properties

تابيوكا

flattened oat groats that have been processed into flakes, often used as a versatile and nutritious ingredient in breakfast cereals

شوفان مطحون

a starchy powder derived from the rhizomes of tropical plants, used as a thickening agent in cooking and baking

جذور السهم

a whole grain rice variety with the bran intact, offering nutty flavor and chewy texture

الأرز البني

a cracked and parboiled wheat grain commonly used in Middle Eastern cuisine

برغل

any plant that is produced for grains that can be eaten or used in making flour

حبوب

a breakfast cereal made with roasted flakes of maize flour that is usually eaten with milk and sugar

رقائق الذرة

fine white starch of maize, used in cooking to thicken sauces or soups

نشا الذرة

grain that is ground into a powder, used for feeding animals or making flour

طحين

a thick, soft food from ground oats, eaten usually for breakfast

شوفان

a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls

ورق الأرز

a young corn with soft kernels that is high in sugar, grown on a maize plant, used in cooking

ذرة حلوة

the starch or flour of dried manioc or cassava root

مَنيوك

the seed of an oriental plant that is rich in protein, used for making oil or food

فول الصويا