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.
217 reference entries
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Pakistan: breads, grains & baking
Puri – This is a breakfast bread made of white flour and fried.
Palau: breads, grains & baking
The cuisine includes local foods such as cassava, taro, yam, potato, fish and pork.
Palestine: breads, grains & baking
Baklawa is a pastry made of thin sheets of unleavened flour dough, filled with pistachios and walnuts sweetened by honey.
Panama: breads, grains & baking
Hojaldres, also called hojaldras, are a type of Panamanian fry-bread.
Papua New Guinea: breads, grains & baking
Sago is a common and essential part of Papua New Guinean cuisine, as the starch ingredient is included in several traditional dishes, such as pancakes and pudding.
Paraguay: breads, grains & baking
In the binnacles (of travelers like the German Ulrich Schmidl) and in the historical registry of the Vicereine age, it appears in various paragraphs that the Carios-Guaranís (a tribe that inhabited the zone of Asunción) prepared cakes and breads based on cassava, corn and sweet corn mixed with animal grease, known as "mbuyapé" (bread in Guaraní).
Peru: breads, grains & baking
Freshly baked bread is part of the Peruvian food culture described in the cuisine reference.
Philippines: breads, grains & baking
Spanish bread (nothing to do with the Spanish bread of Spain – Pan de Horno) refers to a rolled pastry which looks like a croissant prior to being given a crescent shape, and has a filling consisting of sugar and butter.
Poland: breads, grains & baking
Zacierki (grated dumplings) – Grated or chopped dough into tiny balls and cooked.
Portugal: pastéis de nata and pastry craft
Explore Portuguese custard tarts through a recipe published by Turismo de Portugal and attributed to Lisbon’s tourism and hospitality school.
Pumpkin
A baking ingredient whose form and preparation need to be specified.
Qatar: breads, grains & baking
Tharid combines crumbled bread with meat and broth and is shared during gatherings before Ramadan.
Republic of the Congo: chikwangue
Chikwangue is a fermented cassava preparation documented in Congolese food research. It is often described as cassava bread, rather than a wheat loaf.
Romania: breads, grains & baking
Pogace - corn cake baked in the oven; wheat flour dough cake, usually made with pork gizzards or cheese
Russia: breads, grains & baking
Pirozhki (singular: pirozhok; diminutive of pirog [pie]) are small stuffed buns (pies) made of either yeast dough or short pastry.
Rwanda: breads, grains & baking
Ugali—a firm dough made from maize or cassava flour eaten with beans, vegetables and meat
Rye
A grain to explore through wholegrain milling and bread style.
Rye flour
A flour family whose extraction level changes both composition and baking behavior.
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