What is Rye?
Rye is a grass that is cultivated as a grain and is a member of the wheat family. 
Rye is one of a number of species that grow wild in central and eastern Turkey, and adjacent areas. Domesticated rye occurs in small quantities at a number of Neolithic sites in Turkey, such as PPNB Can Hasan III, but is otherwise virtually absent from the archaeological record until the Bronze Age of central Europe, c. 1800-1500 BC. It is possible that rye travelled west from Turkey as a minor admixture in wheat, and was only later cultivated in its own right. Although archeological evidence of this grain has been found in Roman contexts along the Rhine Danube and in the British Isles, Pliny the Elder is dismissive of rye, writing that it "is a very poor food and only serves to avert starvation" and wheat is mixed into it "to mitigate its bitter taste, and even then is most unpleasant to the stomach" (N.H. 18.40). 
Since the Middle Ages, rye has been widely cultivated in Central and Eastern Europe and is the main bread cereal in most areas east of the French-German border and north of Hungary. 
Claims of much earlier cultivation of rye, at the Epipalaeolithic site of Tell Abu Hureyra in the Euphrates valley of northern Syria, remain controversial. Critics point to inconsistencies in the radiocarbon dates, and identifications based solely on grain, rather than on chaff. 
Source(s) Derived From
Natural or Artificial?
Aliases (Also Known As)
White Rye Flour
Whole Grain Dark Rye
Whole Grain Rye
Whole Kernel Rye
Whole Meal Rye
Whole Rye Flakes
Color Key - (Click/Tap to View)
|Ingredient added||UPC Food Search||January 1, 2009 @ 2:14 AM|