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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, アーモンドパウダー
the outer layer of a cereal grain, rich in fiber and nutrients
ふすま, 穀物の外皮
a nutritious and gluten-free pseudo-cereal with small, protein-rich grains
アマランサス, 小さくてタンパク質が豊富な穀粒を持つ、栄養価が高くグルテンフリーの擬似穀物
a small, nutrient-dense seed rich in omega-3 fatty acids and dietary fiber
亜麻, 亜麻の種
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, 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, 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
ごま, ごまの種
a gluten-free grain with a nutty taste, often used in cooking and baking as either whole grains or flour
蕎麦, ソバ
a type of ancient wheat with a nutty flavor and a high nutritional value
ナッツのような風味と高い栄養価を持つ古代小麦の一種, 栄養価が高くナッツのような味わいの古代小麦
an ancient grain with a mild, nutty flavor and a chewy texture
スペルト小麦, 古代小麦スペルト
a type of dark and hard wheat that is grown in dry regions, used to make pasta
デュラム小麦, 硬質小麦
the common grain that is used in making flour, taken from a cereal grass which is green and tall
小麦, 小麦粒
the whole, unprocessed kernel of the wheat grain
小麦の実, 全粒小麦
a cereal grass grown in cold climates with grains that are used in making whiskey, bread or animal food
ライ麦, 蕎麦
a cereal grain used as food for humans and animals and for making alcoholic beverages
大麦, 大麦の粒
a type of grain that grows on a plant in cool climates, used as food for people and animals
オーツ麦, オートミール
a drought-tolerant grain with small round grains that possesses a mildly nutty flavor and a slightly chewy texture
パールミレット, ミレット
small seeds of a large crop that grows in warm regions, used to feed birds or make flour
キビ, キビ
a long-grain aquatic grass seed that is known for its nutty flavor and chewy texture
ワイルドライス, 水生燕麦
a small, gluten-free grain native to Ethiopia and Eritrea
テフ, エチオピアとエリトリア原産の小さなグルテンフリーの穀物
a nutritious grain known for its small, finger-like grains and gluten-free properties
シコクビエ, ラギ
a tall plant growing in Central America that produces yellow seeds, which are used in cooking
トウモロコシ, 玉蜀黍
the dried grains or kernels of a cereal plant, commonly used in various culinary preparations
トウモロコシ
a grain crop widely cultivated for its edible seeds and used in various food and industrial applications
ソルガム, ソルガムの穀物
a type of grain commonly used in Asian cuisine and known for their distinctive tear-shaped appearance
ジュズダマ, ハトムギ
a type of flour that has been chemically treated to whiten its color and soften its texture
漂白小麦粉, 加工小麦粉
a type of flour that has been fortified with additional nutrients, such as vitamins and minerals
強化小麦粉, 栄養強化小麦粉
a finely milled type of flour that is low in protein content
ケーキ用小麦粉, 製菓用小麦粉
a type of flour with a moderate protein content that is finer than all-purpose flour but coarser than cake flour
ペストリー粉, ペストリー用の小麦粉
flour without baking powder, yeast or any other substance that makes cakes or baked goods rise
薄力粉, ベーキングパウダーなしの小麦粉
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, オールパーパスフラワー
a type of flour that already contains leavening agents, such as baking powder, making it suitable for recipes that require a rise or lift
自己膨張粉, ベーキングパウダー入り小麦粉
a coarse whole wheat flour made from the endosperm of the wheat kernel
グラハム粉, 全粒粉グラハム
a type of flour that has not been chemically treated to whiten its color or soften its texture
未漂白小麦粉, 未処理小麦粉
a high-protein flour used to improve dough elasticity and structure in baking
グルテン粉, 高タンパク質の小麦粉
small pieces of crushed durum or similar wheat grains used in making pasta and pudding
セモリナ, デュラム小麦のセモリナ
a type of flour that does not contain gluten, a protein found in wheat, barley, and rye
グルテンフリーの小麦粉
high-protein flour used for bread making and recipes needing strong gluten development
強力粉, 高タンパク質の小麦粉
high-protein flour for making bread with a strong gluten network and chewy texture
パン用小麦粉, 強力粉
the flour made by grinding wheat grains, commonly used in various culinary applications
小麦粉
(of bread or flour) containing whole grains of wheat and also the husk
全粒粉, ホールウィート
(of bread or flour) containing whole grains of wheat and also the husk
全粒粉の, ホールミール
an unbleached flour that is made by grinding whole grains of wheat
全粒小麦粉, 小麦全粒粉
a starch extracted from the cassava root, used in cooking and baking for its thickening properties
タピオカ
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, 平らにされたオート麦のグローツで、フレークに加工されたもの
a starchy powder derived from the rhizomes of tropical plants, used as a thickening agent in cooking and baking
アロールート, クズウコン
a whole grain rice variety with the bran intact, offering nutty flavor and chewy texture
玄米, ブラウンライス
a cracked and parboiled wheat grain commonly used in Middle Eastern cuisine
ブルグル, 砕け小麦
any plant that is produced for grains that can be eaten or used in making flour
穀物
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, コーンフレークス
fine white starch of maize, used in cooking to thicken sauces or soups
コーンスターチ, とうもろこし粉
grain that is ground into a powder, used for feeding animals or making flour
粉, 粕
a thick, soft food from ground oats, eaten usually for breakfast
オートミール, 燕麦がゆ
a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls
ライスペーパー, 米紙
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, 甘味種トウモロコシ
the starch or flour of dried manioc or cassava root
マニオク, マニオク粉
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