Here are 10 superfoods to store without refrigeration for years:
1. Barley
Barley superfood is a versatile ingredient that can be used in a variety of dishes. Barley contains gluten, a type of protein found in certain grains like wheat, barley, and rye. Gluten is responsible for the elastic texture of the dough and gives bread its characteristic structure. Barley is the primary grain used in beer production and contributes to its flavor, aroma, and overall character. Barley beer, also known as beer brewed with barley malt, is one of the most popular and traditional types of beer. In Hindi, barley seeds are called “जौ के बीज” (pronounced as “jau ke beej”). Jau ki roti is a traditional Indian bread made from barley flour. It is popular in some regions of North India, particularly in Rajasthan and Haryana, where barley is a commonly grown crop.
2. Millet
Millet is a collective term for a group of small-seeded grasses that are cultivated for their edible grains. These grains are commonly used as a staple food in many parts of the world, particularly in Asia and Africa. Millet belongs to the Poaceae family, which also includes other cereal crops like wheat, rice, and corn. Millet crepes, also known as millet dosa or millet pancakes, are a variation of traditional crepes or pancakes made using millet flour instead of regular wheat flour. They are a popular choice for those following a gluten-free or grain-free diet or simply looking for a healthier alternative. Millet idli is a healthy and gluten-free variation of the popular South Indian dish called idli. Idli is a steamed rice and lentil cake that is typically eaten for breakfast or as a snack. Millet idli replaces the traditional rice component of idli batter with millet grains or millet flour, making it suitable for those who are looking for gluten-free or grain-free alternatives.
3. Amaranth
Amaranth is a versatile food that can be consumed in various forms. Amaranth flour is gluten-free. It is a great alternative for individuals who follow a gluten-free diet or have celiac disease or gluten sensitivities. Amaranth flour is made by grinding the seeds of the amaranth plant into a fine powder. Since amaranth is naturally gluten-free, its flour does not contain gluten, which is a protein found in wheat, barley, and rye. Cooking amaranth seeds is a simple process that yields soft and fluffy grains. In Hindi, amaranth seeds are commonly known as “rajgira” or “ramdana.” These terms are used interchangeably to refer to the seeds of the amaranth plant. Rajgira or ramdana seeds are widely used in Indian cuisine, especially during fasting periods or religious festivals, as they are considered a permissible food during those times. They are also used to make various traditional sweets and snacks.
4. Teff
Teff is a versatile grain that can be used in a variety of dishes. Teff is a gluten-free grain, which means it does not contain gluten naturally. It is considered safe for individuals with gluten-related disorders such as celiac disease or gluten sensitivity. Gluten is a mixture of proteins found in wheat, barley, rye, and their derivatives. Teff, on the other hand, does not belong to the same plant family as wheat, barley, or rye. It is a member of the grass family (Poaceae) and is completely gluten-free. Teff pancakes are a delicious and nutritious option for a gluten-free breakfast or brunch. Teff is a grain that contains carbohydrates, as do most grains. The exact carbohydrate content of teff can vary depending on factors such as variety and processing. However, in general, teff is considered a good source of complex carbohydrates.
5. Spelt
Spelt is a type of grain that is closely related to wheat. It has been cultivated for thousands of years and is known for its nutty flavor and nutritional benefits. Spelt is a good source of protein, fiber, vitamins, and minerals. Spelt can be used in a variety of culinary applications, similar to wheat. It can be ground into flour and used to make bread, pasta, and other baked goods. Spelt flour can also be used as a substitute for wheat flour in recipes, although it may produce slightly denser results. Spelt contains gluten, although the gluten structure in spelt is different from that found in modern wheat varieties. Gluten is a mixture of proteins found in wheat and some other grains like barley and rye. In Hindi, spelt is commonly known as “खपला गेहूँ” (Khapla Gehu).
6. Kamut
Kamut is a trademarked name for a specific type of ancient wheat grain. The grain is also known by its scientific name Triticum turgidum subsp. turanicum or by other common names like Khorasan wheat or Pharaoh grain. Cooking Kamut in an Instant Pot is a convenient and time-saving method. In Hindi, Kamut is commonly known as “कमूट” (pronounced “kah-moot”). Kamut bread is a type of bread made using Kamut flour, which is derived from the Kamut grain or Khorasan wheat. Kamut bread offers a nutty flavor and a moist texture, making it a popular choice among bread enthusiasts. Kamut spaghetti is a pasta variety made from Kamut flour, which is derived from the Kamut grain or Khorasan wheat. It offers a unique taste and texture compared to regular wheat spaghetti.
7. Rye
Rye is a type of grain that belongs to the wheat family. It is commonly grown in colder regions and is known for its hardiness and ability to tolerate harsh conditions. Rye has been cultivated for thousands of years and has played an important role in the diets of various cultures. Rye is used in various food preparations, especially in regions where it is traditionally grown. Rye is a versatile grain that can be used to create a wide range of delicious and nutritious foods. Rye food refers to any food item that incorporates rye as a primary ingredient. Rye bread is perhaps the most well-known rye-based food. It is made primarily with rye flour and has a distinctive flavor and texture. Rye bread can be enjoyed in various forms, such as sandwiches, toast, or as an accompaniment to soups and stews.
8. Wheat berries
Wheat berries are the whole, unprocessed kernels of wheat. They consist of three main parts: the bran, germ, and endosperm. The bran is the outermost layer of the wheat kernel and is rich in dietary fiber, B vitamins, antioxidants, and minerals. It provides roughage and aids in digestion. The germ is the nutrient-rich core of the wheat kernel. It contains essential fatty acids, vitamins (such as vitamin E), minerals, and phytochemicals. The germ is the part of the wheat kernel that can sprout into a new plant. The endosperm is the starchy inner part of the wheat kernel and contains carbohydrates, proteins, and smaller amounts of vitamins and minerals. Wheat berries can be a nutritious and filling option for a hearty breakfast. Cooked wheat berries can be used in salads, soups, grain bowls, or as a substitute for rice or other grains in different dishes. They have a hearty, nutty flavor and a chewy texture that adds a nice element to meals.
9. Popcorn kernels
Popcorn kernels are the seeds of a type of maize (corn) called Zea mays everta that are specifically bred for popping. These kernels have a hard outer shell and a starchy interior. When heated, the moisture inside the kernel turns into steam, creating pressure. Eventually, the pressure causes the kernel to burst open and transform into the fluffy, edible snack we know as popcorn. “Kernels Popcorn” is a popular popcorn brand known for its wide range of flavored popcorn products. Mushroom popcorn kernels refer to a specific variety of popcorn kernels that have a round, ball-like shape when popped, resembling a mushroom. These kernels are distinct from the more common butterfly-shaped popcorn kernels, which have irregular, wing-like shapes when popped. Blue popcorn kernels, also known as blue corn popcorn kernels, are a unique variety of popcorn that has a distinct blue color. They are derived from a specific type of corn called Zea mays, which has a naturally occurring blue pigment in its kernels.
10. Dried peas
Dried peas are a type of legume that have been dehydrated to remove their moisture content. They are commonly used in various cuisines around the world and are known for their nutritional benefits. Dried peas can be used in a wide variety of dishes and cuisines. Cooking dried chickpeas requires a few steps to ensure they are properly hydrated and cooked. There are few steps to cook dried chick peas. These are sorting and rinsing, soaking, cooking, testing for doneness, and draining. Cooking dried peas is similar to cooking dried chickpeas. “Dried peas” in Hindi is “सूखे मटर” (pronounced as “sookhe matar”). Dehydrated peas, also known as freeze-dried peas, are peas that have undergone a dehydration process to remove the majority of their moisture content. This preservation method helps extend their shelf life while retaining their nutritional value and flavor.
