One of the mysteries of the English language finally explained.
1Any variety of wheat, barley, or rye having a high content of starch, especially a starch wheat (now rare).
2Any variety of maize that is rich in starch or grown for the production of starch.
Late 16th century; earliest use found in John Gerard (c1545–1612), herbalist. After post-classical Latin amyleum frumentum.
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