Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
|the husks of grain sifted from the flour; the coarsest part of the ground husks, formerly prescribed medically, now eaten generally as a health food; (verb) to soak in water mixed with bran.
|having the appearance of bran; consisting of or containing bran: BRANNIER, BRANNIEST.
|a dish of oatmeal with boiling water or milk poured on it.
|having the quality of BROSE > BROSIER, BROSIEST
|a cereal plant, the seed of which is used for horse and poultry food, and in N. America is milled for making breakfast pancakes.
|bulghur bulgur burghul bulgar
|a form of cooked, broken wheat.
|a kind of oatmeal pudding, or thick gruel, used by seamen.
|the cob or axis on which the kernels of Indian corn grow.
|a crazy or silly person; (in pl.) toasted flakes of maize, eaten esp. as a breakfast cereal.
|starch made from Indian corn, esp. a fine white flour used for puddings, etc.
|couscous couscousou cuscus khuskhus kouskous
|the grain of the African millet.
|a mixture of meal and water, aka BROSE.
|drammach drammock drummock
|meal and water mixed raw.
|a fine flour or meal made from cereal grains.
|a variety of wheat.
|a cereal prepared by roasting wheat that has been harvested while the grains are still green.
|fromenty frumenty furmenty furmety furmity
|food made of hulled wheat boiled in milk, with sugar, plums, etc.
|parched grain; (verb) to parch in the husk: GRADDANED, GRADDANING.
|coarsely ground grain, esp. oats or hominy; a boiled dish of this.
|a kind of sorghum grain. Pl. HEGARIS.
|maize hulled and broken, and prepared for food by being boiled in water.
|sorghum grain of several varieties; an alcoholic drink made from it. [Chinese 'tall grain'].
|a porridge or gruel-like dish made from crushed buckwheat.
|ground kaffir corn used for making porridge.
|in S. Africa, fermented liquid mealie-meal porridge, used as a stimulant.
|a type of corn meal mush eaten by Rumanians.
|in Mexican cooking, a dough made from masa harina, ground, dried maize and used to make tamales etc. [Sp. masa, dough, from L. massa, a lump].
|mealie mealy mielie
|an ear of maize.
|a mixed grain, esp. rye and wheat, aka MASLIN.
|a dish of rolled oats, nuts etc. eaten as a breakfast cereal.
|meal, esp cornmeal, boiled in water or milk until thick.
|meal made of parched Indian corn. [Narragansett nokshick].
|meal made of oats; the colour of this.
|full of oats > OATIER, OATIEST.
|an American Indian food consisting of parched ground cereal grains. [Sp. from Aztec pinolli].
|a porridge made from maize flour.
|a kind of food usu. made by slowly stirring oatmeal or rolled oats in boiling water or milk.
|(Swahili) corn meal.
|maize hulled and broken, and boiled in water
|a kind of oatmeal porridge. [Irish, from brassica, cabbage].
|a type of porridge made from maize flour.
|a coarsely ground maize. [Narragansett].
|wheat gluten, widely used in Far Eastern and vegetarian cookery.
|a kind of oat porridge, a traditional dish for Hallowe'en. N.B. there is no sing. SOWAN*, SOWEN*.
|a dish formed of oatmeal boiled in water to a certain consistency and frequently stirred, or of oatmeal and dripping mixed together and stirred about in a pan; a hasty pudding.
|a traditional American dish made from corn kernels and lima beans. [Narragansett].
|a kind of maize porridge.
|cornmeal dough rolled with ground meat or beans seasoned usually with chili, wrapped usually in corn husks, and steamed.
|(Swahili) a type of stiff porridge.
|a relative of wheat, popular as a health food.
|wheat flour with some of the germ and bran removed.
|tasting of wheat > WHEATIER, WHEATIEST.
|the whole unprocessed grains of cereals such as wheat and maize.