It’s likely you’ve never heard of this grain before, but take a moment to familiarize yourself with it. “This cross between durum wheat and rye dates back to 1875,” says Amidor. “It tastes very similar to wheat with a heartier texture similar to rye. Triticale’s hybrid nature means it’s more robust and higher in protein. It also contains the amino acid lysine, which is often not present in other grains and necessary to create a complete protein source.” Some cereals, like Kashi, contain the grain.
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