Grain
Sorghum bicolor
S tier
Sorghum bicolor is the cultivated sorghum species covering grain, sweet, and broom types—the drought-tolerant cereal of African origin behind jowar rotis, gluten-free flour, and whole-grain bowls. Seeds are round and compact; colour ranges white to red, brown, and black depending on variety. Flavour is mild and slightly sweet when white food grades are cooked whole. This species name underpins all culinary sorghums here. Choose food-grade low-tannin types for neutral porridge; tannin-rich reds suit traditional fermented foods and animal feed distinctions.
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Characteristics
Preparations
Traits
History
Sorghum bicolor was domesticated in north-eastern Africa as a dryland staple.
The crop spread to South Asia where it became jowar.
Sorghum entered American farming for grain, syrup, and forage.
Gluten-free markets elevated S. bicolor food grains worldwide.