Rye (grain)

Rye is a cereal grain closely related to wheat and barley, widely cultivated for its hardiness in colder, poorer soils. It has a distinctive, slightly bitter flavor and is commonly used to produce bread, whiskey, and other products. Rye grains are small, dark-colored, and contain high-quality gluten, which gives baked goods a dense, hearty texture. Nutritionally, rye is a good source of fiber, vitamins, and minerals. Its resilience makes it an important crop in regions with harsher climates, and its flavors add depth to various culinary and beverage applications.