Common wheat, also known as bread wheat, is the most widely cultivated type of wheat globally. It is used predominantly for baking bread due to its high gluten content, which gives bread its structure and elasticity. ¹⁾

Durum wheat is known for its hard texture and high protein content. It is primarily used to make pasta and couscous, as well as some Mediterranean breads. ²⁾

Spelt is an ancient wheat variety with a nutty flavor and higher protein content than common wheat. It is used in bread-making and has gained popularity due to its perceived health benefits. ³⁾

Kamut, also known as Khorasan wheat, is an ancient grain with a rich, buttery flavor. It is higher in protein than modern wheat and is often used in pasta and baked goods. ⁴⁾

Rye is a hardy cereal grain that thrives in poor soil conditions and cold climates. It has a distinct, earthy flavor and is commonly used to make rye bread, whiskey, and certain types of beer. ⁵⁾

Dinkel, or spelt rye, is an ancient variety of rye with a milder flavor and higher protein content. It is used in bread-making and is popular in Central and Eastern Europe. ⁶⁾

Oats are a cereal grain known for their high fiber content and nutritional benefits. They are commonly used to make oatmeal, granola, and oat flour for baking. ⁷⁾

Steel-cut oats are whole oat groats that have been chopped into pieces with steel blades. They have a chewy texture and are popular for making hearty oatmeal. ⁸⁾

Rolled oats, or old-fashioned oats, are oat groats that have been steamed and flattened with rollers. They cook faster than steel-cut oats and are commonly used in baking and breakfast cereals. ⁹⁾

Emmer wheat is an ancient grain closely related to durum wheat. It has a chewy texture and nutty flavor, and it is used in soups, salads, and baked goods. ¹⁰⁾

Barley is a versatile cereal grain used for brewing beer, making bread, and as a nutritious food staple. It has a chewy texture and nutty flavor and is high in fiber and nutrients. ¹¹⁾

Millet is a gluten-free ancient grain that is widely cultivated in Africa and Asia. It is used in porridge, flatbreads, and as a base for gluten-free flour. ¹²⁾

Buckwheat is not a type of wheat but a gluten-free seed related to sorrel and rhubarb. It is used to make soba noodles, pancakes (blini), and as a flour in gluten-free baking. ¹³⁾

Teff is an ancient grain native to Ethiopia and Eritrea. It is used to make injera, a traditional Ethiopian flatbread, and is high in protein and minerals. ¹⁴⁾

Amaranth is a pseudo-cereal grain that is gluten-free and highly nutritious. It is used in porridge, baked goods, and as a popped snack similar to popcorn. ¹⁵⁾