Grain

Paspalum scrobiculatum

B tier

Paspalum scrobiculatum is kodo millet—a small, hardy Indian millet with darkish grains and earthy flavour used as rice replacement and flour. Needs proper dehusking; poorly processed grain can carry bitterness. Cooked whole grains are soft-chewy; traditional in central and southern Indian millet belts. Use cleaned food-grade kodo only. Simmer like rice; make upma and pongal-style dishes. Part of India's minor millet renaissance. Traditional regions that shaped Paspalum scrobiculatum still influence how cooks finish the dish, from fat choices to whether Rice Alternative is fierce or gentle.