Sorghum, also known as jowar, is a grain crop that belongs to the Poaceae grass family. It is widely cultivated in Africa, Asia, and certain parts of the Americas. Sorghum is valued for its drought tolerance and adaptability to various climatic conditions, making it an important staple food in many regions.

Sorghum grains vary in color, including white, red, brown, and black. They are typically small and round, similar to pearl millet grains. The grains can be used in different forms, including whole grains, flour, and syrup.

Sorghum is a nutrient-dense grain with several health benefits. It is a good source of dietary fiber, providing both soluble and insoluble fibers that support digestive health and regular bowel movements. The grain is also rich in protein, iron, magnesium, phosphorus, and B vitamins like niacin and thiamine. Sorghum is gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.

In terms of culinary uses, sorghum can be cooked and consumed as whole grains, similar to rice or couscous. It can be used to make porridge, pilaf, salads, and side dishes. Sorghum flour is often used in baking to make bread, cookies, cakes, and other gluten-free products. Sorghum syrup, derived from the juice of sweet sorghum varieties, is a natural sweetener that can be used in various recipes.