From grain to great bread.
Explore breads, flours, grains, and the regional traditions behind them. Follow ingredients into recipes and learn what changes with the seasons.
A growing global index of linked, source-cited entries. Coverage is selective; unknown harvest windows and unverified bottle details are left unspecified.
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Germany: a diverse living bread culture
Explore German bread culture through the German Commission for UNESCO’s national heritage inventory.
Ghana: breads, grains & baking
Banku requires the use of a special preformulated watery material called "slightly fermented corn-cassava dough mix", which is cooked to a soft solid consistency called "corn-cassava dough AFLATA".
Greece: breads, grains & baking
Amygdalopita (almond pie), almond cake made with ground almonds, flour, butter, eggs and pastry cream.
Grenada: breads, grains & baking
The national dish, oil down, is a combination of breadfruit, coconut milk, turmeric (misnamed saffron), dumplings, callaloo (taro leaves), and salted meat such as saltfish (cod), smoked herring or salt beef.
Guatemala: breads, grains & baking
Paches are a Guatemalan kind of tamale made from potatoes.
Guinea-Bissau: breads, grains & baking
Donetes - small friend dough pastries similar to doughnuts
Guinea: breads, grains & baking
Fou fou, also known as tôreuy, a savory dough topped with okra sauce
Guyana: breads, grains & baking
Guyana pepperpot, garlic pork, black cake, sponge cake and homemade bread are traditionally served.
Gyeongju: regional buns and sweet baking
Discover Gyeongju’s local bread and bun traditions through the Korea Tourism Organization.
Haiti: breads, grains & baking
Pain patate, or pen patat, is a sweet bread made with sweet potato, cinnamon and evaporated milk.
Honduras: breads, grains & baking
Vendors sell small tamales made of sweet yellow corn dough, called tamalitos de elote, eaten with sour cream; fresh horchata and pozole is also common.
Honeycrisp apples
An apple variety with a documented harvest window in east-central Minnesota.
Hungary: breads, grains & baking
Kürtőskalács is a chimney cake cooked over an open fire, described as a Transylvanian specialty in the Hungarian cuisine reference.
Iceland: breads, grains & baking
Traditional breads, still popular in Iceland, include rúgbrauð, a dense, dark and moist rye bread, traditionally baked in pots or special boxes used for baking in holes dug near hot springs, and flatkaka, a soft brown rye flatbread.
India: breads, grains & baking
The classic meal of Bihar is litti chokha, a dish of balls of dough stuffed with sattu black chickpea flour, with spiced vegetables.
Indonesia: breads, grains & baking
Kue asida is a sweet preparation served during Ramadan in Maluku, with connections to Middle Eastern asida.
Iran: breads, grains & baking
The basic traditional Iranian breakfast consists of a variety of breads such as lavash, taftan and barbari bread; butter cubes; white cheese; whipped heavy cream (sarshir, often sweetened with honey), nuts (especially walnuts) and a variety of fruit jams and spreads.
Iraq: breads, grains & baking
The traditional Iraqi kleicha cookies are believed to have their roots in Mesopotamian qullupu—date filled pastries baked in a wood-fired oven called tannour.
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