ABSTRACT
Pseudocereals, such as amaranth, quinoa, and buckwheat, have long been cultivated and incorporated into the culinary traditions of various regions. The cultural significance of pseudocereal cuisine and culinary practices related to traditional foods are considered by examining case studies from a variety of parts of the world, including America, Asia, and Europe.
The history and traditions of preparing pseudocereals in individual regions, as well as identifying unique culinary methods, combinations of flavors, and classic recipes, are also discussed. In addition, the nutritional characteristics and health benefits of those traditional foods are analyzed because of their high protein content, as well as their gluten-free nature. They are also rich in protein and minerals and in the antioxidant qualities supplied by the pseudocereal raw materials.
The health benefits associated with the consumption of pseudocereal-based food, e.g., their potential for supporting cardiovascular health, glucose control, and preventing celiac disease, in addition to promoting general well-being, are also taken into account. In order to promote appreciation of these ancient crops, their cultural importance and the potential contribution that they may make to healthy and sustainable diets for society, a comprehensive analysis of pseudocereal traditional foods was carried out in this chapter.
