This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Millet

A type of grass of the Gramineae family - sometimes known as sorghum. The grains are used as cereal food, particularly in some African and Asian countries - it is used to make the staple bread of Ethiopia. This makes it the third most important grain in the world after rice and wheat. The grains hydrate astonishingly, so that half a kilo of kernels will feed 8 people when cooked.
It was popular in Britain in medieval times to make a type of porridge, when it would be mixed with oats, and is available now - most commonly as flakes, but sometimes as flour, it's gluten-free qualities are popular nowadays for those on special diets.
Kaffir corn and Sorghum wheat are other generic names.
The stems are used as fodder.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review