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Sorghum, commonly known as Jowar in India, is a gluten-free grain from the Sorghum bicolor species. It is a nutrient-rich cereal crop known for its resilience to drought and high temperatures, making it a vital grain in arid regions. Sorghum seeds can be consumed whole, ground into flour, or used in processed food and feed.

Sorghum Seeds

    • Culinary:

      • Ground into jowar flour for rotis, bhakris, and flatbreads.

      • Used in porridge, upma, khichdi, and fermented dishes like dosa or idli.

      • Whole sorghum seeds can be popped like popcorn or added to salads.

    • Health Foods:

      • Used in gluten-free snacks, baking, and dietary supplements.

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