Gold grain: the power of gourmet seeds

Old and new generation cereals. Tiny seeds with endless superpowers. Vegan and gluten-free alternatives.

Today Summum We are going in search of the most peculiar, least known (for now!) and powerful grains on the market. And by the way we give you some clue about where and how to enjoy them.

Chia: the seeds of fashion

Lowercase, but powerful. The chia seeds They come from a herbaceous plant of the same family as mint or sage, originally from Mexico. basic ingredient From the diet of the Mayans and Aztecs and an indispensable resource in the vegan diet, chia has enjoyed a true global success in recent years.

Its peculiarity is that, mixed with water or some other liquid, it forms a mucilaginous gel similar to egg white and with the same binding and thickening properties. This makes it an ally in recipes that want or should do without the egg.

From a nutritional point of view, chia is rich in complete proteins, minerals, vitamins (C and B9), antioxidants and fiber. In addition, it is one of the main plant sources of omega-3s and is gluten-free. Recently the dairy brand Pastor has released a kefir –The fermented milk drink of the moment– with chia seeds. Well-being squared.

Linen: natural treasure in mini size

Linen is another supersemilla, this time originally from the Mediterranean. Is very rich in protein, fiber (the brown variety more than the golden one) and Antioxidants.

Although its true “superpoder” It is the high content of essential fatty acids, both omega-3 (it is one of the richest plant foods) and omega-6. Like chia, flax seeds they also develop a slimy texture when in contact with water or other liquid and can be used as an egg substitute.

Important: These golden colored seeds are indigestible. Before consuming them, you have to crush them (not buy them already ground) to facilitate the absorption of all the nutrients.

Why we can no longer live without quinoa (or quinoa)

La quinoa or quinoa It is a pseudocereal, because even though it does not belong to the grass family, its seeds do resemble cereals. It is native to northern Latin America and was one of the basic ingredients of the Inca diet. We came to discover its virtues a “little bit” later, finally turning it into one of the most fashionable foods.

Quinoa grains contain all the essential amino acids for the body and are rich in iron, calcium, manganese and fiber. They can be cooked like rice, added to a soup, for example, or they can also make bread and popcorn.

To consider: You have to wash it a little in cold water to remove the saponins, bitter defensive compounds found on the outside. There are several types of quinoa, such as white, red and black, which are more flavorful and crunchy. All three varieties can be purchased at retail stores. Nugget and Grain.

Amaranth: the perfect breakfast

Another pseudocereal. The tiny seeds of amaranth, which measure at most 2 mm and come from plants native to Central and South America, also have “Superpowers”.

They contain all the amino acids that constitute a perfect protein, lots of proteins, calcium, fiber and vitamin E. They can be used for soups, desserts, cooked or also puffed up like a popcorn and mixed with breakfast cereals. They do not contain gluten.

Enkir: the oldest, the most current

El Triticum monococcum It is one of the oldest varieties of wheat cultivated by man. In Spain it is known as spelled, Germany as einkorn and in Italy as enkir. Here the company Mulino Marino –A reference among bread and flour gourmets and professionals– markets a unique and exclusive selection of the more than 200 existing varieties of Triticum monococcum.

This enkir is grown in Piedmont, 500 m above sea level, and the adjective “biological” looks like no other, since it hardly needs fertilizers and is very resistant to pathogens and parasites.

Why could enkir become one of the most successful cereals? Because it is low in gluten and rich in proteins and beta-carotene (vitamin A), something that gives it a beautiful golden color. In addition, it boasts, we are told, of a very marked flavor, ranging from fruity tones to the more vegetable tones of artichoke and thistle. A delicacy.

Freekeh: green luxury

After having praised the virtues (alkalizing, cleansing and antioxidants) of the wheat grass, now the time has come to discover green wheat grains. Prized for their flavor, the beans are detached from the ears when they are not yet ripe.

El freekehThis is how the green beans are called once dried and roasted, it is highly appreciated in Syrian, Lebanese and Egyptian cuisines. But the most important thing is that it is rich in fiber, protein, calcium and iron. No need to soak and it is cooked as if it were a rice. It is probably the best candidate to succeed quinoa in the hearts of foodies. It can also be purchased at the Pepita and Grano stores.

Millet: gluten-free delicacy

El what’s good it is one of the oldest cereals. Its seeds are small in size and its sweet and mild flavor can be an original resource to give the traditional couscous a spin.

It is gluten-free and rich in B vitamins, iron, magnesium, manganese, phosphorus, and zinc. In stores Ruiz House They sell it both in grains and in flakes. A way to enjoy this cereal without the need to cook it.

Buckwheat: the wheat that is not a wheat

He may not be a perfect stranger because of his name, but because of his characteristics. The buckwheat It is not a variety of wheat and, to be exact, it is not even a cereal, since it does not belong to the grasses. Rather, it is a relative of rhubarb or sorrel!

It is native to Central Asia and is characterized by its seeds, which have a triangular shape, a slightly astringent flavor and a complex aroma, of nuts, smoke and green. It is rich in fiber, manganese and magnesium and above all it does not contain gluten, so those who want or must do without gluten in their diet do not have to flee from it. Yes, it would be better to call it by its other name, buckwheat, and thus avoid confusion. And lose followers!

Clémence CatzVegetarian blogger and writer dedicates an entire book to buckwheat, spreading a few ideas on how to enjoy it: raw, flaked, in flour, and mixed with other ingredients to make blinis, pizza, breads, porridge, risottos, cakes and cookies.

Kamut: a wheat with its own brand

El khorasan wheat It is a variety of durum wheat that is marketed under the name kamut, which means “wheat” in Egyptian. Legend has it that modern production started after World War II, when seeds collected in Egypt were planted in Montana, in the United States.

To be precise, the seeds would come from a pharaoh’s tomb, no less. Hence it is also called “Wheat of the pharaohs”. Kamut is a variety of wheat very rich in protein, fiber, iron, zinc, vitamins B2, B3 and E, phosphorus and magnesium. It is also rich in antioxidants, digestible and boasts flavor nuances that, according to some, are reminiscent of some spices. It can be eaten cooked or used in the kitchen in the form of flour. The bakery Knead, from which TOP breads come out, makes a 100% slow-fermenting XNUMX% organic Kamut flour bread. They also deliver home delivery.

The Tritordeum: spinning with the latest generation cereal

El Tritordeum It is a hybrid between a wild barley from Chile and Argentina and an old variety of durum wheat. It is a new cereal that is grown mainly in Spain and Italy and boasts its low environmental impact. With respect to common wheat, it is richer in fiber, lutein (a natural antioxidant) and oleic acid.

Its color is more goldenIts sweeter flavor with hints of nuts (for some expert bakers, even wild ones). A real discovery.