Definition: Abroma (also spelled abroa, abra, abrah), in Hebrew, is a type of grain that is commonly grown for use as a flour substitute and also for making wine. It's often used to make breads, cakes, crackers, and other baked goods. The word "abroma" comes from the Hebrew word "abo-", which means "baker," referring to a person who prepares or makes bread or other baked foods. The word "abroa" is derived from the root "abo-" which can be translated as "to bake" in English, indicating that the grain was used to make bread. In general, abroma refers to a type of flour that is often used as a substitute for wheat in baking. It's typically made by mixing together cornmeal and water, and then kneading or fermenting the mixture until it becomes sticky dough. The resulting bread or cake can be flavored or sweetened with sugar or other ingredients. There are several types of abroma grains, including barley, rice, oats, and sorghum. Each type has its own unique characteristics in terms of texture, taste, and nutritional value. The word "abroma" is also used to describe a type of wine made from the grapes of various regions around the world, which are often used as a substitute for wheat-based wines due to their higher alcohol content and flavor profile. Some examples of abroma wines include Pinot Grigio, Cabernet Sauvignon, and Chenin Blanc.

Abroma