Viewed 9197 times
Also known as
Sorghum, White Millet.
Jowar is one of the five top cereal crops in the world, along with wheat, oats, corn, and barley. It originates in Africa, having been cultivated in Egypt in antiquity, and the largest producer of sorghum in the modern era is still Africa, although the crop has spread to southern Asia and the Americas as well. In traditional form, sorghum is a towering plant over six feet (two meters) tall, although many varieties designed for cultivation are dwarf breeds, specially designed for easy harvest. Jowar is an annual grass that is extremely drought tolerant, making it an excellent choice for arid and dry areas. Sorghum has special adaptations to weather extremes and is a very stable source of nutrition as a result. Sorghum is most commonly red and hard when ripe, and it is usually dried after harvesting for longevity, as the grains are stored whole. In many parts of the world, jowar has traditionally been used in food products and various food items; porridge, unleavened bread, cookies, cakes, couscous, and malted beverages are made from this versatile grain.
Boiled jowar seeds are one of the simplest uses. The small, corneous grains are normally desired for this type of food product and then made into porridge with water or milk.
Jowar flour- The whole grain may be ground into flour or decorticated before grinding to produce either a fine particle product or flour, which is then used in various traditional foods. The flour may be ground coarsely or finely, depending on individual preference and recipe requirement.
How to select
The jowar grains should be clean, dust free and without any infestations or foul odor. It is better to opt for organic grains, if possible.
· Jowar flour is usually made into chappatis or rotis and served with vegetables.
· Jowar is favored by the gluten intolerant and is often cooked as a porridge to be eaten alongside other foods.
· The grain is fairly neutral in flavor, and sometimes slightly sweet. This makes it well adapted to a variety of dishes, because, like tofu, jowar absorbs flavors well. It can also be eaten plain.
· Jowar is also used around the world to brew beers.
How to store
Store jowar in an airtight container and keep it in a cool and dry place.
· Jowar is commonly eaten with the hull, which retains the majority of the nutrients. The plant is very high in fiber and iron, with a fairly high protein level as well. This makes it well suited to its use as a staple starch
· Jowar are rich in antioxidants and all sorghum varieties are gluten-free, an attractive alternative for wheat allergy sufferers
High( above 70)