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Quinoa (KEEN-wah) has been cultivated in the Andes of South America for 6,000 years. Its hardiness is legendary, adapting well to high altitude and varying rainfall.Quinoa seeds provide the valuable grain, but the plant’s leaves are also eaten as a vegetable.

Amaranth was grown and harvested for thousands of years by the Aztecs, Mayan and Inca cultures. In Aztec heritage, images of their gods were formed of amaranth mixed with honey, to be eaten in holy ceremonies celebrating the bountiful gifts of life.

Rice is the world’s largest grain crop, with production surpassing 700 million metric tons per year. While it requires lots of water and labor for cultivation, it can be grown in a great variety of land types and climates. Its origins date back to at least 3,500 B.C.

Wheat is the world’s oldest crop. Its origins parallel the development of agriculture itself, dating back to at least 6,700 B.C. Wheat’s outstanding nutrition and versatility have led to its cultivation worldwide, by nearly all cultures and countries.

Rye, a grass, is closely related to both barley and wheat. Dating back to at least 1,500 B.C., rye remains more popular than wheat as the staple flour source of northeastern Europe. Its wholesome flavor is prized for breads. Farmers of old often supplemented wheat crops with rye, which can survive harsher weather and higher altitudes.

While true wheat is a grass, buckwheat is an unrelated plant. Also called "beech wheat", its grain comes from triangular seeds that look like small beech nuts. In Japan, the creation of buckwheat noodles (soba) is an art form. Buckwheat’s hearty taste is favored for pancakes and baking.

Millets are a group of related grains, widely grown for food around the world. In North America, pearl millet is the most popular food variety. Millet agriculture was first documented in China around 5,500 B.C., though it may have been farmed in Africa even sooner.

Oats are a relatively “young” grain, cultivated for food for only 3,000 years or so. Long considered a weed, it was originally found growing among wheat and barley crops valued as more desirable. As grain cultivation spread to cooler climates, the hardiness of the oat plant inspired a fresh look at this possible food source.