Grain

Sweet Sorghum

S tier

Sweet sorghum is grown for sugary stems rather than only grain—juice crushed and boiled into amber sorghum syrup with a grassy, caramel, slightly green-mineral sweetness distinct from cane molasses. Canes look like thin corn stalks; grain may still be harvested but the culinary star is the syrup. Appalachian and Midwestern US traditions keep sorghum syrup on biscuits and in baking. Use syrup in place of molasses for a lighter, plant-stem personality. Grain from sweet types can be cooked but is secondary. Do not confuse with grain sorghum flour products.