Medium-size, pink to maroon color bean used in chili, beans & rice, casseroles, stews

Medium, kidney-shaped, white, nutty flavor bean used in Minestrone soup, salads, stews, side dishes

Medium, kidney-shaped bean; beige with brown streaks; used in chili, refried beans, stews, soups

Acorn-shaped bean; beige; nutty flavor; Popular in many ethnic dishes including couscous, hummus, salads

Teardrop shaped nut; sweet flavor; eaten raw, toasted, or cooked; used in baked goods, confections, granola, curry dishes

Nearly round, extremely hard shell; rich, buttery taste; Eaten raw or roasted, used in baked goods & confections

Small, nearly round nut; smooth, hard shell; rich, sweet, delicate flavor; Eaten raw, toasted, or cooked; used in baked goods, salads, cereals

Kidney-shaped nut; buttery, slightly sweet flavor; only sold hulled; eaten raw, toasted, or cooked; used in baked goods

Very tiny, round, blue-black seeds; crunchy texture; used in filling or topping for baked goods, in salad dressings, popular in cuisines of central Europe and Middle East

Tiny, oval seeds; golden or dark brown; mildly nutty; used in baked goods, hot and cold cereal

Smooth, hard, thin, oval shell; two-lobed; brown nut, cream color interior; eaten raw or roasted; used in baked goods, pie, confections, salads

Green nut; subtle sweet flavor; roasted, usually salted; served raw or roasted; eaten out of hand; used in sweet and savory dishes

Separated embryo of wheat kernel; small brown, pellet-like; strong nutty flavor; available toasted and raw; used in hold/cold cereals; baked goods; used to increase nutritional value

hard wheat; used in bread

Blend of hard and soft wheat; endosperm is finely milled; off-white color; usually enriched; used in baked goods, pasta, thickening agent

Soft wheat, the endosperm is finely milled; pure white flour; used in pie dough, muffins, biscuits, pastries

Whole grain rice; chewy texture; nutty flavor; used in pilaf

Very short, very fat grain; high starch content; creamy when cooked; used in risotto and pudding

Rice with Aromatic, nutty flavor; used in Pilaf, steamed, rice pudding

Ground hominy, available in fine, medium & coarse grinds; Hot cereal; popular in the southern states

Dried kernels; ground to a powder; pure white; used as a thickening agent (slurry); used in baked goods

Oat - whole or milled into flour; off-white, mild flavor; used in pilafs, salads, puddings, soups

Whole oat or milled into flour; used in hot cereal, pilafs; flour is used for puddings, flatbreads, cakes