Rye

winter ryerye flourLargest rye producercereal ryegrazing ryehigh ryeorganic rye berriesRieryrye (''Secale cereale'')
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.wikipedia
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Rye bread

ryeblack breadbread
It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder. Rye bread, including pumpernickel, is made using rye flour and is a widely eaten food in Northern and Eastern Europe.
Rye bread is a type of bread made with various proportions of flour from rye grain.

Rye whiskey

ryerye whiskyrye whiskies
It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder.
American rye whiskey, which must be distilled from at least 51 percent rye;

Crispbread

crisp breadknäckebrödBurger Knäckebrot
It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder.
Crispbread (knäckebröd, hårt bröd, hårdbröd, spisbröd, knäcke, knækbrød, knekkebrød, näkkileipä, näkileib, hrökkbrauð, knekkbreyð, 'Knäckebrot' or 'Knäcke', Knackbrood, knäckebröd) is a flat and dry type of cracker, containing mostly rye flour.

Flour

farinaceouswhite flourmeal
It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder.
Rye flour is a constituent of bread in central Europe.

Rye beer

RyeRye Pale Alebeer
It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder.
Rye beer refers to any beer in which rye (generally malted) is substituted for some portion of the barley malt.

Triticeae

wheatgrasses
It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder.
Major crop genera found in this tribe include wheat (See Wheat taxonomy), barley, and rye; crops in other genera include some for human consumption and others used for animal feed or rangeland protection.

Lolium

ryegrassrye grassrye
Rye is a cereal grain and should not be confused with ryegrass, which is used for lawns, pasture, and hay for livestock.
Ryegrass should not be confused with rye, which is a grain crop.

Poaceae

grassturfgrass family
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.
Annual cool-season - wheat, rye, annual bluegrass (annual meadowgrass, Poa annua), and oat

Wheat

cornTriticumdwarf wheat
It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder. It therefore has a lower gluten content than wheat flour.
Wild grasses in the genus Triticum and related genera, and grasses such as rye have been a source of many disease-resistance traits for cultivated wheat breeding since the 1930s.

Ergot

ergot alkaloidsclavicepsergot fungi
Rye is highly susceptible to the ergot fungus.
This fungus grows on rye and related plants, and produces alkaloids that can cause ergotism in humans and other mammals who consume grains contaminated with its fruiting structure (called ergot sclerotium).

Grain

grainsfood grainfood grains
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.
rye

Ergotism

ergot poisoningSt. Anthony's firemultiple
Consumption of ergot-infected rye by humans and animals results in a serious medical condition known as ergotism.
) is the effect of long-term ergot poisoning, traditionally due to the ingestion of the alkaloids produced by the Claviceps purpurea fungus that infects rye and other cereals, and more recently by the action of a number of ergoline-based drugs.

Vodka

Russian vodkaalcoholalcoholic
It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder.
Jakub Kazimierz Haur, in his book Skład albo skarbiec znakomitych sekretów ekonomii ziemiańskiej (A Treasury of Excellent Secrets about Landed Gentry's Economy, Kraków, 1693), gave detailed recipes for making vodka from rye.

Bread

breadsbreadmakingleavened bread
It serves as the main bread cereal in most areas east of the French-German border and north of Hungary.
Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.

Gluten

glutinouswheat glutenglutin
It therefore has a lower gluten content than wheat flour.
It is found in wheat, barley, rye, oats and related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, etc.), as well as products derived from these grains (such as breads and malts).

Pumpernickel

pumpernickel breadblack breadbread
Rye bread, including pumpernickel, is made using rye flour and is a widely eaten food in Northern and Eastern Europe.
It is often made today with a combination of rye flour and whole rye berries.

Euphrates

Euphrates RiverRiver EuphratesEuphrates Valley
Claims of much earlier cultivation of rye, at the Epipalaeolithic site of Tell Abu Hureyra in the Euphrates valley of northern Syria remain controversial.
Here can also be found the wild variants of many cereals, including einkorn wheat, emmer wheat, oat and rye.

Straw

straw balerice strawstrawbale
Rye straw is used as livestock bedding, as a cover crop and green manure for soil amendment, and to make crafts such as corn dollies. It is usually done with combine harvesters, which cut the plants, thresh and winnow the grain, and either gather the straw onto wagons or release it to the field as soil amendment.
It makes up about half of the yield of cereal crops such as barley, oats, rice, rye and wheat.

Hessian fly

M. destructorwheat midge
The nematode Ditylenchus dipsaci, leaf beetle, fruit fly, gout fly, cereal chafer, dart moth, cereal bug, Hessian fly, and rustic shoulder knot are among insects which can seriously affect rye health.
The Hessian fly or barley midge, Mayetiola destructor, is a species of fly that is a significant pest of cereal crops including wheat, barley and rye.

Dietary fiber

fiberdietary fibresoluble fiber
It also contains a higher proportion of soluble fiber.
oats, rye, chia, and barley

Combine harvester

combinescombinecombine harvesters
It is usually done with combine harvesters, which cut the plants, thresh and winnow the grain, and either gather the straw onto wagons or release it to the field as soil amendment.
Among the crops harvested with a combine are wheat, oats, rye, barley, corn (maize), sorghum, soybeans, flax (linseed), sunflowers and canola.

Cover crop

cover cropscovercover cropping
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop. Rye straw is used as livestock bedding, as a cover crop and green manure for soil amendment, and to make crafts such as corn dollies.
Some well known examples of allelopathic cover crops are Secale cereale (rye), Vicia villosa (hairy vetch), Trifolium pratense (red clover), Sorghum bicolor (sorghum-sudangrass), and species in the Brassicaceae family, particularly mustards (Haramoto and Gallandt 2004).

Poland

🇵🇱PolishPOL
The main rye belt stretches from northern Germany through Poland, Ukraine, Belarus, Lithuania and Latvia into central and northern Russia.
It is the leading producer in Europe of potatoes and rye (world's second largest in 1989) the world's largest producer of triticale, and one of the more important producers of barley, oats, sugar beets, flax, and fruits.

Coeliac disease

celiac diseasecoeliacceliac
Like wheat, barley, and their hybrids and derivatives, rye contains gluten, which makes it an unsuitable grain for consumption by people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity, and wheat allergy, among others.
Coeliac disease is caused by a reaction to gluten, a group of various proteins found in wheat and in other grains such as barley and rye.

Alkylresorcinol

alkyl resorcinol
Alkylresorcinols are phenolic lipids present in high amounts in the bran layer (e.g. pericarp, testa and aleurone layers) of wheat and rye (0.1–0.3% of dry weight).
Alkylresorcinols are present in high amounts in the bran layer (e.g. pericarp, testa and aleurone layers) of wheat and rye (0.1-0.3 % of dry weight).