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In 1991, archaeologists discovered Otzi, a 7,000-year-old mummy, lollygagging around in the Swiss Alps. In his stomach: A final meal of an ancient grain known as einkorn.

Cut to today, and ancient grains—or, at least, more traditional ones—of all kinds, including einkorn, have landed on the menus of five-star restaurants. Spelt, quinoa, amaranth, teff—the best chefs in the world are now using them, and in everything from cakes to salads.

Thanks to brands such as Jovial, Bob’s Red Mill and Bluebird Grain Farms, using these grains at home is now easier than ever. But how to cook with them? Have a look at our favorite ideas and recipes.

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