Grain

Red Sorghum

A tier

Red sorghum carries reddish pericarp pigments and often more tannin than white food types, giving a deeper, slightly astringent, earthy flavour used in traditional porridges, beers, and some Asian liquors (think Chinese honggaoliang cultural space). Cooked grains are russet; flour browns baked goods. Not the first choice for neutral gluten-free cakes. Use in robust flatbreads, fermented batters, and decorative grain mixes. Tannins can slow some digestions and taste bitter if unprocessed—traditional methods often ferment or combine with other flours. Beautiful in a mixed-grain pilaf.