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I wish I had more time to work on this today, but I don't. Here, then, is at least a first stab at improving the accuracy of this article. The article, as of this moment, opens as follows: "Parched Grain is another term for wheat that is not fully mature."This is simply wrong. Parched grain is grain that is cooked by dry roasting -- either in front of the fire or on a griddle. The best grain to parch is grain that is slightly under ripe. Fully mature, but not yet dried out in the field.
Parched grains are actually very important in the history of grain consumption. Parched grain flour is also one of the flours used in India to make breads. I don't have time right now -- but contributions on the archeology of parched grains in the fertile crescent would be helpful here, as well as the use of parched grains as a snack the Near East, and in flour in Indai. William Rubel (talk) 21:58, 21 March 2009 (UTC)William Rubel[reply]
