Pseudocereals are plants that produce seeds similar to true cereals but belong to different botanical families. Unlike traditional grains like wheat or rice, which come from grasses, pseudocereals such as quinoa, amaranth, and buckwheat are derived from broadleaf plants. They are often gluten-free and can be a nutritious alternative for those with gluten sensitivities. These seeds are rich in protein, fiber, and essential nutrients, making them popular in health-conscious diets. Pseudocereals can be cooked and consumed like grains, used in baking, or ground into flour. Their versatility and nutritional benefits contribute to their growing popularity in various cuisines worldwide.