Cereal	Appearance	Color	Taste	Texture	Odor
Wheat	Small, oval-shaped kernels	Light tan to golden	Mildly nutty, slightly sweet	Firm, slightly chewy	Mild, earthy, grainy
Rice	Small, elongated grains (white or brown)	White (white rice), Brown (brown rice)	Mild, slightly nutty	Soft (cooked), firm (uncooked)	Mild, neutral, slightly nutty
Oats	Small, flattened, oval-shaped flakes or whole kernels	Light beige to brown	Mild, slightly sweet and nutty	Soft (cooked), chewy (raw)	Mild, nutty, slightly sweet
Corn	Large, rounded kernels or ground into flour	Yellow, white, blue, purple	Sweet, mild, slightly earthy	Firm (kernels), soft (flour)	Sweet, fresh, earthy
Barley	Small, oval, and slightly rounded grains	Pale brown to golden	Mild, slightly nutty and chewy	Chewy (cooked), firm (raw)	Earthy, slightly nutty
Rye	Small, elongated grains	Light brown to dark brown	Slightly sour, earthy	Firm (uncooked), chewy (cooked)	Earthy, slightly sour
Millet	Small, round, light-colored grains	Yellow, pale brown	Mild, slightly sweet and nutty	Soft (cooked), firm (raw)	Nutty, slightly earthy
Quinoa	Small, round, or oval-shaped seeds	Pale cream, red, black	Nutty, slightly bitter	Soft and fluffy (cooked)	Nutty, slightly earthy
Buckwheat	Small, triangular seeds or ground flour	Dark brown to greyish	Earthy, slightly bitter	Soft (cooked), slightly gritty	Earthy, slightly nutty
Sorghum	Small, round grains	Light tan to red	Mild, sweet, earthy	Firm (cooked), chewy (raw)	Earthy, neutral

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