Parching is the drying of grains or starchy vegetables by exposing them to intense dry heat, one of humanity’s oldest grain-processing techniques. Traditionally done in hot pans, on heated stones, or over fires, it drives off moisture quickly while toasting the surface, developing nutty, roasted flavours and a crisp texture. The technique suits cereals destined for grinding into flour or for storage, since well-parched grain resists mould and insect attack and keeps longer in humid climates. However, excessive heat scorches the grain, destroying nutrients and creating bitter, acrid notes, so skilled control of time and temperature separates good parching from damage. Modern drum roasters apply the same principle with precision.