glossary of grains cereal and flour names

Grains, Cereal And Flour List with Pictures – Glossary Of Grains, Cereal and Flour Names

This blog will provide you with a list of grains, cereal, and flours, with their types and enlighten you about the various benefits they possess!

Did you know?

Consuming whole grains can reduce the risk of heart diseases by up to 22%, with just three servings of 1-ounce (or 28 gms) daily.

We subconsciously eat numerous kinds of grains, which in fact, make up the majority of our daily diet.

Recall some names of grains- wheat, rice, maize- these are the ones you might be thinking of, am I right?

With over 10 popular kinds available in the market, it is amazing how each of them is packed with essential nutrients that aid our body functions.

Here’ a grains, cereals and flour list with names in English as well as in Hindi (and other common Indian languages) to help you identify them better-

Amaranth grainRajgiraRajgaro-Thenai--
BarleyJauJavSatuBarliarisiBarli Biyyam-
Broken wheatDaliaFada ghaumGavache SatvaGodhumai RavaiGodumalu RawaGothumbu Nurukku
BuckwheatSabut kuttu-----
Millet, BarnyardSama ke chawalSamo /MoraiyoBhagar /VaraiKuthirai valliOdaluKavadapullu
Millet, fingerRagi-NachaniKezhvaraguRaguluPanji pullu
Millet, foxtailKangniKangRalaThinaiKorra biyamThina
Millet, kodoKodraKodri-VaraguArikeluKoovaragu
Millet, LittleKutkiKuriVariSaamaiSamaChama
Millet, pearlBajraBajriBajriKambuSajjaluKambam
Millet, SorghumJowarJuvarJowariCholamJonnaCholam
Rice, beaten (rice flakes)PohaPauvaPoheAvalAtukuluAval
Rice, parboiledUkda chawal--Puzhungal ArisiUppudu biyamPuzhungalari
Rice, puffedMurmuraMamraChurmuraPoriBoruguluPori
SemolinaSoojiSoji (ravo)RavaRavaiBombai RawaRava
Whole wheatGhenhuGhaumGahuGodumaiGodumaluGothumbu

What are Grains, Cereals and Flour?

Let’s distinctly define all the three terms:

  1. Cereals are a type of grass from which the grains are obtained.
  2. Grains are the small and hard seeds that are harvested from the cereal crops.
  3. Flour refers to powdered raw grains and other things including nuts, seeds, etc.

Therefore, cereal and grain are often interchangeable wherein a grain is a part of the former.

Below are the various types of commonly found names of Indian food grains and cereals that are used in several different dishes.

Types of Grains and Cereals

Given are 11 major types of most common names of Indian food grains and cereals:

  1. Wheat: A versatile grain that can be used whole (atta) or refined (maida) to make rotis, breads, pizzas, cakes and lots more.
  2. Rice: India clocks in the 2nd highest production of Rice as of 2020. With high volumes and packed with carbs, it is a staple in many diets.
  3. Barley: Has 2x the calcium and fibre than brown rice with 30% fewer calories. It also reduces hunger and is known to help in weight loss.
  4. Oats: Used to make flour- ‘Oatmeal’ for cookies and pancakes or plain oats as a healthy breakfast option.
  5. Millet: Also known as “Bajra”, this grain is widely a great gluten-free option. It is often made into rotis and enjoyed with white butter or veg. curries across India.
  6. Maize: One of the sweetest in the list of grains, in terms of taste. Popular ingredient of Mexican cuisine which is used to make- tortillas, nachos etc. and a popular grain in north India.
  7. Quinoa: It has an astonishing 15% protein by weight of the grain, making it a superfood. Over the years, it is emerging as a popular diet food amongst the Indian health-conscious.
  8. Sorghum: Also known as the “Jowar”, it can even grow in poorly nourished soils. With high fibre content, it makes it a great grain for the diabetics.
  9. Rye: Power-Packed with protein. It is still a novelty item in India but rye-flour is easily available online and many polished bakeries sell artisanal rye-bread, usually dark in colour.
  10. Buckwheat: Flour of buckwheat is popularly known as “kuttu ka atta” which is commonly seen as a key ingredient to make dishes during the festival of ‘Navratri’.
  11. Teff: The tiniest cultivated cereal, it is another gluten-free option and a great source of essential fatty acids. Often similar and interchanged with “Ragi”. It is used to make idlis, dosa, bread, pancakes, cookies and many other dishes.

Difference between Cereal and Pulses


  • Highly rich in Carbohydrates
  • Largely produced. Staple of a majority of the population
  • Grows in almost all kinds of soils except in extreme climatic conditions
  • Family: Poaceae
  • Type of grass harvested for the hard fruit/seeds known as grains
  • Eg. wheat, rice, corn, barley, etc.


  • Highly rich in proteins and amino acids. Low in carbs
  • Consumed and produced in much less quantities
  • Grown in pods that may have 1-12 seeds each. All soils except dry-light soil
  • Family: Leguminosae
  • Crops harvested for seeds in a pod
  • Eg. Lentils, beans, snow peas, chickpeas, etc.

How to Store?

We all know the two biggest enemies of storage- Moisture and Insects.

Following are some tips that would help you keep them away:

  • Thoroughly dry your grains in the sun before storing.
  • Store in plastic containers and spread charcoal around to reduce moisture.
  • Apply mustard oil if you are planning to store your grains for 1-2 months or more.
  • Never mix new grains with old grains.
  • If using a steel container, always paint it before storing to prevent rust.
  • Avoid opening the container often but always keep a regular check on the grains.
  • Keep windows and open spaces closed to avoid mice from entering storage.
  • Store with dry ‘Neem’ leaves in a shady and cool place. Place the neem at the bottom of your container and your grain over it.
  • Onions are also known to work well with storing wheat grains. About 1/2 kg onions for every 100 kgs of wheat is considered an ideal ratio.

Health Benefits

Many would think of different cereal’s names as a healthy breakfast option and that is correct.

Incorporating a right balance of different grains not only gives you an energy boost but a right and healthy start to the day.

You must have heard that whole grains are better than refined ones.

This is because whole grains lose nutrients when they undergo the process of refinement.

Hence, one should focus on increasing the intake of whole grains over their refined counterpart.

Key Health Benefits include:

  • Lower risk of heart-related diseases
  • Packed with fibres that supports good digestion
  • Great source of B-vitamins and minerals
  • Can help reduce the risk of obesity
  • Offers many gluten-free options for the allergic
  • Helps control blood sugars
  • And many more.

Various research literature and reports will further give you an in-depth analysis of the individual benefits of consuming whole grains.


Evidently, grains and cereals provide us with several great benefits with taste.

With other essential elements of our diet like fruits and vegetables, grains must be eaten daily and in recommended amounts.

Hope this knowledge makes you take a conscious decision the next time you are cooking or baking or looking for alternatives.

You can also brush through the names of grains in English with pictures to identify them while you are exploring options!

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