A cereal grass that produces a grain used in food and beverage production. When rye grain is infected with a certain fungus, ergot is produced.
Amidst the harsh embrace of cold climates and barren soils, a resilient cereal emerges—a stalwart known as rye. This hardy grain, with its rugged exterior and a touch of tartness, offers a unique culinary experience. Often intermingled with other flours, rye becomes an essential ingredient in the art of breadmaking, lending its distinctive character to the renowned pumpernickel bread. Moreover, this versatile grain finds purpose in crafting delicate, thin, and delightfully crisp crackers, adding an element of intrigue to the world of savory snacks. Rye, with its endurance and nuanced flavor, embodies nature’s triumph over adversity, beckoning us to savor the rewards it bestows upon our taste buds.