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

アーモンドミール, アーモンド粉

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

亜麻仁(あまに), フラックスシード

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

亜麻仁(あまに), フラックスシード

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

ゴマ, セサミ

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

蕎麦 (そば), そば粉 (そばこ)

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

デュラム小麦(デュラムこむぎ), 硬質小麦(こうしつこむぎ)

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

小麦(こむぎ), 麦(むぎ)

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

ライ麦, ライムギ

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

大麦(おおむぎ), 麦(むぎ)

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

オート(穀物), オーツ

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

バル millet, パールミレット

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

ミレット, 粟(あわ)

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

ワイルドライス, 水辺の稲

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

ミレット, 指ミレット

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

トウモロコシ, マイズ

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

トウモロコシの穀粒, とうもろこしの粒 (とうもろこしのつぶ)

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

ソルガム, モロコシ

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

ハトムギ, 麦門冬

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

漂白小麦粉, 白臼小麦粉

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

強化小麦粉, 栄養強化された小麦粉

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

ペイストリーフラワー, パイ生地用小麦粉

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

薄力粉, プレーンフラワー

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

万能小麦粉, オールパーパス粉

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

セルフレイジングフラワー, 自発的に膨らむ小麦粉

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

グラハム粉, グラハムフラワー

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

無漂白小麦粉, 漂白していない小麦粉

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

グルテン粉, グルテンフラワー

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

セモリナ, セモリナ粉

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

グルテンフリーフラワー, グルテンフリー粉

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

強力粉, ハルドフラワー

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

パン粉, 強力粉

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

小麦粉, 小麦粉(こむぎこ)

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

タピオカ, キャッサバ澱粉

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

ロールドオーツ, 押し麦(おしむぎ)

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

タロ芋でんぷん, アロールート

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

玄米, 茶色のご飯

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

穀物(こくもつ), シリアル

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

コーンフレーク (Kōnfurēku), トウモロコシフレーク (Tōmorokoshi Furēku)

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

春巻きの皮 (はるまきのかわ), ライスペーパー

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

スイートコーン, 甘いとうもろこし

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