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Rye, common name for an annual
cereal grain, of the grass family, allied to wheat and barley. Rye is
native to temperate Eurasia where it is mostly used as a bread grain
(mixed with other grains) and as a livestock feed. It is less important
as a grain crop in other parts of the world. Rye is also used as hay
and straw; its straw, tougher than that of other cereals, is valued
for making straw plaits. In addition, mashes of more than 50 per cent
rye are used to make rye whisky.
The rye plant is characterized by slender seed spikes that consist of
spikelets with two or more florets. The florets, which have rows of
barbs and long terminal beards, or awns, must be cross-pollinated, unlike
the florets of wheat and other grains. Several varieties of rye have
been developed. All are hardier in winter than other cereals; the most
extensively cultivated varieties, specifically called winter ryes, are
adapted for sowing in autumn, whereas others are sown in the spring.
Rye was first cultivated rather late in human history, perhaps as recently
as 2,000 to 3,000 years ago. It is still grown extensively in northern
Europe and Asia. It lacks the proteins that make wheat suitable for
leavening, and rye bread is denser and usually darker than wheat bread.
So-called black bread or pumpernickel, popular in Germany, is made from
rye. Rye infested with a fungus called ergot was responsible for several
epidemics in medieval times.
There are two other species in the same genus as the rye plant. A distantly
related genus contains some species known as wild ryes that are used
as cover and for forage as well as some pernicious weeds.
Scientific classification: Rye belongs to the family
Poaceae (or Gramineae). It is classified as Secale cereale. Wild ryes
are classified in the genus Elytrigia.
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Rye starch |