Grain
Black Sorghum
A tier
Black sorghum has deep purple-black bran rich in anthocyanins—striking in whole-grain form and in flour that tints batters grey-lavender. Flavour is robust, slightly fruity-tannic, more characterful than white sorghum. It is a specialty food grain for visual impact and antioxidant marketing as much as traditional staple use. Cook whole for dramatic pilafs; expect colour bleed. Flour suits dark cookies and noodles. Not identical to black rice in taste, but similar plating energy.
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Characteristics
Preparations
Traits
History
Black-grained sorghum specialties entered health and novelty grain markets.
Research interest in sorghum anthocyanins boosted black sorghum visibility.
Gluten-free bakers tested black sorghum flour for colour and flavour.
Restaurant grain mixes featured black sorghum for contrast.