Millets

Millets, called Siru Thaniyangal (small grains) in Tamil, are a group of small-seeded grasses first domesticated by ancient farming communities across Africa and Asia; they are gluten-free and carry a lower glycemic index than most cereals, which is why they are increasingly promoted as a healthier staple. Pearl Millet (Pennisetum americanum), introduced into both India and Africa, is rich in fibre, iron and minerals and forms a staple grain especially in Gujarat and Rajasthan, where it is milled into flatbreads, gluten-free cereal products, porridge (kambang koozh), biscuits, pasta and even non-dairy probiotic drinks. Finger Millet or Ragi (Eleusine coracana), introduced early from East Africa, is notably rich in calcium and is a staple across the southern hilly regions of India, most often eaten as porridge or gruel, or malted into a popular nutrient drink and fermented beverages. Sorghum (Sorghum vulgare), native to Africa and …