n
The awn of barley or other types of corn.
n
(archaic) flour made of aleurone, used as a substitute for ordinary flour in preparing bread for diabetics
n
(US, cooking) Plain flour.
n
A variety of wheat from which starch is produced (Triticum spelta).
n
A grain or pseudocereal purported to be minimally changed by selective breeding over recent millennia (often used in plural and in the context of marketing)
n
A variety of short-grained starchy rice with a white dot at the center of each grain, commonly used in risotto.
n
Finely ground rice used as a food for babies.
n
A measurement of the proportion of an ingredient to be used when making bread, cakes, etc., expressing the ingredient in parts per hundred as a ratio of the ingredient's mass to the total mass of flour.
n
A cereal of the species Hordeum vulgare, or its grains, often used as food or to make beer and other malted drinks.
n
(cooking) A type of bread made from barley flour derived from the grain of the barley plant.
n
barley meal (coarse flour)
n
A flour made from pulverized beans.
n
The meal (coarse flour) of beans.
n
A mixed seasoning of salt, onion powder, and celery powder.
n
(Scotland) A wholegrain flour made from bere, a variety of barley grown in northern Scotland, Orkney, and the Shetland Islands. It is commonly used in making bannocks and ale.
n
Alternative form of bergmeal [An earthy substance, resembling fine flour, composed of the shells of infusoria.]
n
One or more kinds of barley, especially six-rowed barley.
n
A kind of oak charcoal used in traditional Japanese cooking.
n
The broken coat of the seed of wheat, rye, or other cereal grain, separated from the flour or meal by sifting or bolting; the coarse, chaffy part of ground grain.
n
meal (coarse flour) containing a high proportion of bran
n
Alternative form of breadcorn [Corn or grain from which bread is made.]
n
Corn or grain from which bread is made.
n
Any of the ingredients for making bread, especially as commodities in trade and especially the principal ones, namely, flour/meal or the grain with which to mill it (such as wheat, oats, rye, or any other cereal grain).
n
A food made from processed grains, such as maize, oats, wheat or rice, usually eaten for breakfast with milk and sometimes sugar.
n
Rice broken into very small fragments, traditionally used by brewers.
n
Wheat grains that have been steamed, dried, and crushed; a staple of Middle Eastern cooking.
n
(countable) A type of grass (such as wheat, rice or oats) cultivated for its edible grains.
n
A toroidal toasted oat cereal made by General Mills.
n
Chicken feed consisting of random mixed grains such as corn, wheat, barley, sorghum and milling by-products.
n
A plant of the species Hordeum vulgare, which yields the commercially important cereal grain barley.
n
Triticum aestivum, a widely cultivated wheat species.
n
A variety of wheat with a conical spike.
n
(US, Canada, Australia, uncountable) Maize, a grain crop of the species Zea mays.
n
A breakfast cereal made from toasted flakes of maize.
n
Cooked ears of corn (maize, specifically sweet corn).
n
(US) A fritter containing grated green Indian corn and butter, supposed to taste like oysters.
n
The fine soft yellowish threads that are the stigmata of corn flowers, which are later enclosed inside the husk of corn ears next to the kernels on corn cobs.
n
Alternative form of cornstarch [A very fine starch powder derived from corn (maize) used in cooking as a thickener, to keep things from sticking, or as an anti-caking agent.]
n
Alternative spelling of corncob [The central cylindrical core of an ear of corn (maize) on which the kernels are attached in rows.]
n
(US) Bread made from cornmeal.
n
Alternative spelling of corn flakes [A breakfast cereal made from toasted flakes of maize.]
n
(Britain) A very fine starch powder derived from maize (US corn) used in cooking as a thickener, to keep things from sticking, or as an anti-caking agent.
n
Dried corn (maize) milled (ground) to a coarse meal.
n
(botany) The tough, fibrous stalk of a corn (maize) plant, often ground for silage after harvest.
n
A very fine starch powder derived from corn (maize) used in cooking as a thickener, to keep things from sticking, or as an anti-caking agent.
adj
(obsolete) Producing corn or grain; furnished with grains of corn.
n
The residue of ground cottonseed after extraction of cottonseed oil; used as a constituent of oilseed cake
n
(cooking) Wheat grains that have been cut or crushed without further milling.
n
Alternative form of cracked wheat [(cooking) Wheat grains that have been cut or crushed without further milling.]
n
(cooking) A type of bread made from cracked wheat which has been ground into fine particles.
n
Crackers ground into a meal.
n
Alternative spelling of cracker meal [Crackers ground into a meal.]
n
Alternative letter-case form of cream of wheat [A hot breakfast cereal or porridge made with farina (ground wheat) or semolina; malt-o-meal, semolina pudding.]
n
Purified chalk (calcium carbonate) added to British National flour during World War II in order to improve nutrition.
n
A substance made from ground-up crickets, used in foodstuffs.
n
(food) A type of English fruitcake.
n
A type of maize/corn with a relatively soft outer hull, and a soft type of starch that shrinks at maturity to leave an indentation in the surface of the kernel.
n
Field corn with a high soft starch content.
n
An Iranian variety of long-grain rice.
n
(uncountable) A mixture of oats and barley.
n
(agriculture) A grain-bearing tip part of the stem of a cereal plant which is not fully developed or a small one.
n
A type of wheat, characterised by the presence of a single grain in each spikelet, that was cultivated in the Fertile Crescent and was one of the first grains to be domesticated; any subtype of said wheat, considered as a unit; in particular, the domesticated form.
n
(historical) Crushed or cracked groats (hulled oats) for making gruel.
n
A species of wheat, Triticum dicoccon, one of a group of hulled wheats that are important food grains.
n
A very small fragment of tea leaf.
n
Spelt (a type of wheat, Triticum spelta), especially in the context of Roman use of it.
n
A fine flour or meal made from cereal grains or from the starch or fecula of vegetables, extracted by various processes, and used in cookery.
n
Alternative form of farina [A fine flour or meal made from cereal grains or from the starch or fecula of vegetables, extracted by various processes, and used in cookery.]
n
Any of the coarser grains such as corn, milo, and oats.
n
Alternative form of frumenty [(chiefly historical) A porridge made by boiling hulled wheat, typically with additional ingredients such as milk, egg yolks, and/or almond milk, traditionally served with venison or porpoise.]
n
(US) Any variety of corn grown primarily for fodder.
n
A type of maize/corn with a hard outer hull.
n
Powder obtained by grinding or milling cereal grains, especially wheat, or other foodstuffs such as soybeans and potatoes, and used to bake bread, cakes, and pastry.
n
Zea mays var. amylacea, a variety of corn with a soft starchy endosperm and a thin pericarp.
n
cereal (grain grown as human food)
n
(colloquial, derogatory) Genetically modified corn.
n
Wheat grains that are harvested when young and then roasted.
n
Alternative form of frumenty [(chiefly historical) A porridge made by boiling hulled wheat, typically with additional ingredients such as milk, egg yolks, and/or almond milk, traditionally served with venison or porpoise.]
adj
Of or pertaining to the production and distribution of wheat.
n
Something resembling a (wheat) sheaf in appearance.
n
(cooking, biochemistry) The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.
n
(cooking) Any type of bread that is made or prepared with gluten.
n
Abbreviation of grain, a unit of mass. [(uncountable) The harvested seeds of various grass food crops eg: wheat, corn, barley.]
n
(uncountable) Flour made by grinding wheat berries including the bran.
n
Bread baked from graham flour, a type of unsifted wheat flour.
n
A variety of coarse whole-grain wheat flour.
n
(uncountable) The harvested seeds of various grass food crops eg: wheat, corn, barley.
n
Obsolete form of grain. [(uncountable) The harvested seeds of various grass food crops eg: wheat, corn, barley.]
n
(Britain) bread, not made from white or brown flour, that contains wheatgerm, whole grains and malt.
n
A breakfast and snack food consisting of loose, crispy pellets made of nuts, rolled oats, honey and other natural ingredients.
n
(Western Hemisphere) Coarsely ground hominy which is boiled and eaten, primarily in the Southern United States.
n
(chiefly in the plural) Hulled grain, chiefly hulled oats.
n
(historical) An object or quantity that can be purchased for a groat; hence (figuratively) a small amount; a morsel.
n
A thin, watery porridge, formerly eaten primarily by the poor and the ill.
n
Any variety of wheat with hard grains of a higher protein content, used in the production of bread flour and pasta.
adv
(rare, largely obsolete) In heaps, or heap by heap; in large quantities or numbers.
n
A food made from hulled corn (maize) kernels soaked in lye water, rinsed, then cooked and eaten; or, the rinsed kernels are dried and coarsely ground into hominy grits.
n
(organic chemistry) A glycoprotein found in barley and some other cereals.
n
A type of maize with kernels shaped like a horse's tooth, especially dent maize or a subtype.
n
(also attributive) Especially in hummel corn: grain that lacks awns (beards or bristles), or has had its awns removed (barley, oats, etc.).
n
a variety of maize in which the kernels are variously coloured, rather than being all of the same colour
n
A variety of hard red winter wheat grown in the United States.
n
(US) Kernels of maize, either frozen or canned
n
An ancient tetraploid species or subspecies of wheat (Triticum turanicum), historically cultivated in Central Asia.
n
A wooden sword-like weapon of various native cultures of Central America and South America.
n
A finely milled, refined and bleached wheat flour, used in making many Indian foods like samosa, chakli and bhatoora.
n
Corn; a type of grain of the species Zea mays.
n
maize meal (coarse flour)
n
(dated) Cornflour, cornstarch.
n
A hot breakfast cereal, porridge or pudding made with farina (ground wheat) or semolina; cream of wheat.
n
(obsolete) A mixture of wheat and rye, or other species of grain.
n
The portions of hard wheat kernels not ground into flour by the millstones: a kind of semolina prepared in Russia and used for puddings, soups, etc.
adj
(informal) Resembling the food product Marmite in taste, texture, etc.
n
A mixture of different sorts of grain, such as wheat and rye.
n
The coarse-ground edible part of various grains often used to feed animals; flour or a coarser blend than flour.
n
(South Africa) An ear or kernel of maize; in plural as mass noun: maize, corn.
n
(South Africa) A maize field.
n
(milling) Low-grade or coarse flour; coarse wheat mixed with bran.
n
(South Africa) A traditional porridge made from maize flour, similar to American grits.
n
The fine, flour-like dust produced when corn or wheat is milled
n
(obsolete) A mixture of wheat, barley, and rye.
n
Alternative form of mangcorn [(obsolete) A mixture of wheat and rye, or other species of grain.]
n
A breakfast dish based on uncooked rolled oats and fruit.
n
(cooking) A type of bread prepared with two or more types of grain.
n
Multiple types of grain, usually in processed form.
n
Alternative form of mangcorn [(obsolete) A mixture of wheat and rye, or other species of grain.]
n
Alternative form of mangcorn [(obsolete) A mixture of wheat and rye, or other species of grain.]
n
(rural US) Cornmeal cooked in water and served as a porridge or as a thick sidedish like grits or mashed potatoes.
n
(historical) A standard flour introduced by the government for reasons of health or economy.
n
Hominy; maize kernels which have undergone nixtamalization, that is, hulling and soaking and cooking in an alkaline solution.
n
A process for the preparation of maize (corn) in which the grain is soaked and cooked in an alkaline solution, usually limewater, and hulled.
n
a bowl specially used for nuts
n
Meal made by the crushing or grinding of nuts.
n
(usually as plural) The seeds of the oat, a grain, harvested as a food crop.
n
Any of many flat biscuits, or cakes, made from oatmeal.
n
(cooking, uncommon) Any type of bread made or prepared with oats.
n
(UK) A breakfast cereal sold in the United Kingdom, consisting of biscuits of compressed oats.
n
(agriculture) Silage made from oats: oat silage.
n
Meal made from rolled or round oats.
n
Alternative form of olio [A rich, thick, Spanish stew consisting of meat and vegetables.]
n
Obsolete form of oatmeal. [Meal made from rolled or round oats.]
n
Obsolete form of oatmeal. [Meal made from rolled or round oats.]
n
A cereal brand for infants, made from wheat, oat and cornmeal.
n
(obsolete) groats; coarse flour or meal
n
(countable) A paddy field, a rice paddy; an irrigated or flooded field where rice is grown.
n
A finely milled low-protein flour used for making pastry.
adj
(baking) Of flour: fine, and consisting mostly of the inner part of the endosperm of the grain from which it is milled.
n
A high-quality white bread, baked from the finest sifted flour, suitable for the lord of the manor.
n
A culinary spread, a thick paste made from brown peas that is a substitute for peanut butter.
n
Barley that has had the husk and bran removed.
n
A flour produced from yellow field peas that have been roasted.
n
(UK, dialect) The naked oat.
n
(Latin America) A conical loaf of sugar.
n
Whole oat groats chopped into pieces.
n
A coarse flour made from ground toasted maize kernels, often mixed with herbs, which may be eaten by itself or incorporated into drinks.
n
(British, Australia, cooking) A wheat flour with a medium gluten content, suitable for general use. Equivalent to American English "all-purpose flour".
n
A mutant variety of maize that forms leaves around each kernel.
n
Any of various types and consistencies of a starchy accompaniment to a meal made from coarse maize-meal porridge, sometimes fried or grilled.
n
(usually in the plural) An extract of partially milled rice.
n
(now Australia) A fine grade of bran including some flour. The fine cell layer between bran layers and endosperm, used for animal feed.
n
Alternative form of pomewater [A kind of sweet, juicy apple.]
n
A mixture of flour and water with a little yeast; used to make some forms of dough.
n
(chiefly uncountable) A snack food made from corn/maize kernels popped by dry heating.
n
Alternative spelling of porridge [(chiefly Britain) Oatmeal porridge.]
n
(chiefly Britain) Oatmeal porridge.
adj
Alternative spelling of porridgy [Resembling porridge.]
n
(East Africa) A food product made of cornmeal.
n
A snack food or appetizer made of slices of half-spherical pieces of potatoes with the skin left on one side and a quarter-inch or so of the inside of the potato on the other, covered with various toppings.
n
(now historical) A cosmetic face powder, originally made with powdered rice.
n
(countable, uncountable) Poulard wheat.
n
(informal) A food consisting of oatmeal mixed with protein powder and milk or water.
n
Any plant that, although not belonging to the grass family, produces seeds that are used to make flour.
n
A corn snack, visually similar to popcorn, but made with corn meal and baked.
n
Grains that have been processed to expand (puff).
n
Any of several manufactured breakfast cereals made from rice.
n
a form of puffed grain made from wheat
n
Alternative form of pomace [The pulp that remains after a fruit has been pressed to extract the juice (or a nut, etc., has been pressed to extract the oil).]
n
A mixture of bran flakes and raisins eaten as a breakfast cereal.
n
(uncountable) The lowest grade of flour in milling, secured largely from the germ or embryo and adjacent parts, and mainly useful as animal feed.
v
(transitive) To squeeze through a ricer; to mash or make into rice-sized pieces (especially potatoes).
n
A small bowl from which rice is eaten.
n
The hard protecting covering of a grain of rice.
n
A cereal manufactured by Kellogg Company that consists of puffed rice.
n
A rice huller, a device for removing the outer husks of raw grains of rice.
n
A kitchen utensil used to stir and serve rice.
n
rice meal (coarse flour)
n
(US) A person, especially a Native American, who cultivates and harvests rice.
n
Obsolete form of rye. [A grain used extensively in Europe for making bread, beer, and (now generally) for animal fodder.]
n
Oat groats that have been rolled into flat flakes under heavy rollers.
n
(obsolete) A large pea, the marrowfat.
n
A grain used extensively in Europe for making bread, beer, and (now generally) for animal fodder.
n
(chiefly in the plural) A rye groat that is cut, cooked and rolled into a flake, used as a breakfast cereal.
n
Caraway seed, used whole as a flavoring in the best-known type of rye bread, and often mistakenly assumed to be the rye itself.
n
Rye meal. (coarse flour)
n
(chiefly US) An article of food consisting of coarse ground maize, or a porridge made from it.
n
A hybrid of wheat and rye, similar to triticale but using rye as the cytoplasm donor.
n
Relatively coarse flour; seconds.
n
(agriculture) Seed that is saved from one year's harvest for the subsequent year's planting, rather than being used to make flour etc.
n
Specially processed wheat gluten, used as a protein-rich food.
adj
(of flour) Capable of rising without added leavening agent.
n
(UK, Australia, South Africa, cooking) A type of flour that contains an agent, such as baking powder, which makes baked goods expand and rise when cooked. Equivalent to American English "self-rising flour".
n
(US, cooking) Alternative form of self-raising flour [(UK, Australia, South Africa, cooking) A type of flour that contains an agent, such as baking powder, which makes baked goods expand and rise when cooked. Equivalent to American English "self-rising flour".]
n
Maize or corn that is a hybrid where one parent species is flint and the other has a soft outer hull.
n
Coarse grains produced at an intermediate stage of wheat flour milling.
n
A clear fluid obtained from any of several vegetables by means of pressure, fermentation etc.
n
(cooking) A mixture of grains softened in water which is added to bread dough.
n
Varieties of wheat with soft grains of higher starch and lower protein content, used in the production of biscuit, cake and domestic flours.
adj
Alternative form of softgrain [(of bread) Composed of white flour with kibbled grains added for extra texture.]
adj
(of bread) Composed of white flour with kibbled grains added for extra texture.
n
A pâté of pickled, salted, smoked red herring or other fish, minced and spiced with peppers and seasonings, popular as an appetizer in Jamaican cuisine.
n
(nautical, archaic, slang) A composition of caustic soda and quicklime for cleaning off old paint, varnish, etc.
n
(Scotland) A food item made from the husk of the oat by a process similar to that by which common starch is made; flummery.
n
Alternative form of sowens [(Scotland) A food item made from the husk of the oat by a process similar to that by which common starch is made; flummery.]
n
The hull of a soybean used as fodder
n
The meal (coarse flour) of soybeans.
n
A breakfast cereal made primarily from rice and wheat.
n
A grain, considered either a subspecies of wheat, Triticum aestivum subsp. spelta, or a separate species Triticum spelta or Triticum dicoccon.
n
(rare) A coarse flour made of spelt.
n
A type of wheat that does not require vernalization and may thus be sown in spring for harvest in autumn or, if the climate allows, in the autumn for spring harvest.
n
Ergotized rye or other grain.
n
A wheat flour with a high gluten content, which produces bread with high rising, and long lasting properties.
n
(cooking) A type of bread made from coarse ryemeal or wholewheat combined with ground and whole sunflower seeds.
n
A superfood that is a grain.
n
Corn (specifically maize) suitable for eating by humans, as distinguished from corn raised as animal feed.
n
Alternative spelling of sweet corn [Corn (specifically maize) suitable for eating by humans, as distinguished from corn raised as animal feed.]
n
(uncountable) A grain crop, a hybrid of wheat and rye, that gives a high yield.
n
A plant of the genus Triticum (wheat and related cereals).
n
(now historical) A kind of fine white bread or cake.
n
A thin food made of water cooked with a small portion of oatmeal or similar substance, sometimes seasoned with other ingredients.
n
Porridge made by cooking rolled oats in water.
n
(UK) A breakfast cereal sold in the United Kingdom, consisting of biscuits of compressed wholegrain flakes.
n
(countable) Any of several cereal grains, of the genus Triticum, that yields flour as used in bakery.
n
A conglomeration of cereal fibres in lozenge form, used as a breakfast food.
n
Bread made from wheat flour
n
embryo or nucleus of the wheat kernel.
n
A gel or liquid adhesive made from wheat flour or starch and water.
n
starch obtained from wheat
n
A region used for the growing of wheat.
n
The entire wheat kernel (except for the hull), comprising the bran, germ, and endosperm, sometimes used in food.
n
A flake made from wheat.
n
Alternative form of wheat flour [Flour made from wheat.]
n
Alternative spelling of wheat germ [embryo or nucleus of the wheat kernel.]
n
A manufactured breakfast cereal made of a wheat and bran mixture baked into flakes.
n
The shorts of milled wheat.
n
Flour or meal derived from whole grains of wheat, often not finely ground.
n
(UK, dialect, dated) The time when wheat is sown.
n
Alternative form of wheat starch [starch obtained from wheat]
n
Bread made from white flour.
n
A dietary carbohydrate from processed foods such as white bread or white rice.
n
(informal) white carbohydrate
n
Any of several varieties of sweet corn maize, typically sweeter and more suitable for bread-making than yellow corn.
n
Refined flour made solely of the endosperm of wheat, i.e. with most of the germ and bran removed through the milling process, often chemically whitened.
n
(slang, idiomatic) a descriptive analogy of closeness. See like white on rice.
n
Alternative spelling of white bread [Bread made from white flour.]
n
(US) Any white variety of field corn.
adj
Alternative spelling of wholegrain
n
Alternative form of wholemeal bread [(cooking) Bread made from wholemeal flour, having had none of the bran or germ removed.]
n
Alternative form of whole-wheat bread [Synonym of wholemeal bread]
adj
Alternative spelling of wholegrain
n
Alternative form of wholemeal bread [(cooking) Bread made from wholemeal flour, having had none of the bran or germ removed.]
adj
(of flour) Prepared from all the constituents of the wheat grain.
n
Alternative spelling of whole food [Food that is unprocessed and unrefined, or processed or refined as little as possible.]
n
A cereal grain that contains cereal germ, endosperm, and bran, in contrast to refined grains, which retain only the endosperm.
n
Synonym of wholemeal bread
n
(cooking) Bread made from wholemeal flour, having had none of the bran or germ removed.
adj
Alternative spelling of whole-wheat [(of flour) Prepared from all the constituents of the wheat grain.]
n
Alternative form of whole wheat bread
n
A type of wheat that is planted in the autumn to germinate and develop into young plants that remain in the vegetative phase during the winter and resume growth in early spring.
n
Finely pulverized wood with a sand-like consistency.
n
Alternative spelling of wood flour [Finely pulverized wood with a sand-like consistency.]
n
A protein derived from corn/maize, having many industrial applications.
n
(Chinese contexts) Synonym of congee: a thick rice porridge.
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