Grain
Sorghum
Sorghum is a drought-tolerant cereal used as whole grain, flour, syrup, and popped grain. Flavour is mild and slightly sweet; white food grades cook neutrally while red and brown types can be more tannic. A staple in parts of Africa and India (jowar), sorghum also yields gluten-free flour and traditional fermented porridges and flatbreads.
Also known as: Jowar, Guinea corn, Durra, Mashilla
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Breeds, cuts & preparations
Variety
Black SorghumBrown SorghumDurraGuinea SorghumJowarKafir SorghumPopping SorghumRed SorghumSorghum bicolorSweet SorghumWhite Sorghum
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle OriginStone GroundWhole Grain
Preparation
BoiledCrackedDriedFermentedFlakedFlourFreshGritsGroundHulledMaltedMealParboiledPearledPolishedPowderRoastedRolledSoakedSproutedSteamedToastedWhole
CommonCharacteristic
EarthyHeartyMildNuttySlightly TannicStarchySweetToasty
History
SD
Sorghum was domesticated in north-eastern Africa as a dryland staple cereal.
IN
Sorghum spread to South Asia where jowar flatbreads and porridges remain central.
US
Sorghum cane syrup and grain types expanded in North American farming systems.
Gluten-free baking and African specialty foods raised global food-grade sorghum demand.