Photo from: Mahesh Mishra
OCast soma, Eng. bran, branny outer layer of wheat. It is the coarsest outer layer of the husk covering wheat, barley, or other grains, which is separated from the flour after milling.
"Royal Fava Beans"
Photo by: Lord-Williams
In Al-Andalus, it was used to make couscous grains. Further north, in the days of Juan Ruíz, bran bread was one of the few foods shepherds took to the mountains with them while watching over their flocks. Too it was a grain fed to livestock to fatten them up for the slaughter. Further, it was squeezed into bath water to relieve insect bites.Wheat and other brans are consumed today for their dietary fiber, which prevent constipation or relieve chronic constipation.
[Benavides-Barajas. Nueva-Clásica. 1995:33; Gázquez. Cocina. 2002:78:87; Nola. 1989:xxvi-2:lxxi-1; Nola/Pérez. 1994:209; OXF Dict. 1989:II:BBC:485; and Ruíz/Saínz. 1986:1031]
See blog titled "Cesto" published November 21, 2012 for Nola's recipe xxvi-2 "Rice with Meat Broth."
See blog titled "Judia" published July 24, 2015 for Nola's recipe lxxi-1titled "Royal Fava Beans."