Foxtail Millet

Description

Foxtail Millet, known in India as Kangni (Hindi), Thinai (Tamil), Korra (Telugu), and Navane (Kannada), is one of the oldest cultivated millets, with a history spanning over 7,000 years. Native to China and India, Foxtail Millet is now recognized globally as a nutrient-dense, gluten-free, and climate-resilient grain that supports sustainable agriculture and modern healthy diets.

This small-seeded cereal grain gets its name from the bushy, foxtail-shaped seed head of the plant. It grows rapidly, matures in 70–90 days, and is well-suited for arid and semi-arid regions due to its drought tolerance and low water requirements. These qualities make it an important crop in dryland farming systems, especially in Asia and Africa.

Foxtail Millet has a mild, slightly nutty flavor with a soft but firm texture when cooked. It can be used as a replacement for rice, semolina, or quinoa in a variety of dishes, both traditional and modern. Common recipes include foxtail millet upma, idli, dosa, pongal, kheer, and millet pulao. It’s also ideal for porridges, grain bowls, salads, and even as a binding agent in cutlets and snacks.

Nutritionally, Foxtail Millet is a superior alternative to polished white rice. It is naturally gluten-free, making it an excellent grain for people with celiac disease or gluten sensitivity. It is rich in complex carbohydrates, providing slow-releasing energy that helps regulate blood sugar levels—ideal for people managing diabetes or aiming for stable energy throughout the day.

Foxtail Millet is particularly high in dietary fiber, which improves gut health, aids digestion, and supports weight management by promoting satiety. It contains substantial amounts of iron, magnesium, phosphorus, and calcium, which are crucial for maintaining strong bones, oxygen transport, and energy metabolism. It also provides antioxidants like polyphenols, which combat oxidative stress and inflammation.

Additionally, this grain contains protein with a good amino acid balance, especially lysine and methionine—often lacking in other cereals. Regular consumption can improve cardiovascular health, reduce bad cholesterol (LDL), and prevent spikes in blood glucose levels.

Foxtail Millet is easy to cook and can be prepared using a 1:2.5 millet-to-water ratio, simmered for about 10–15 minutes until tender. It can be pressure cooked or steamed as well. Cooked millet has a rice-like fluffiness, making it a perfect base for curries, lentils, or stir-fried vegetables.

In grocery stores, Foxtail Millet is sold in hulled form, whole grains, flakes, and flour. The flour is often used in making rotis, parathas, pancakes, and baked goods. With the growing interest in millets, many ready-to-cook mixes like millet noodles, breakfast cereals, and snack bars now include foxtail millet as a base ingredient.

From a farming perspective, Foxtail Millet is a low-input crop that requires minimal fertilizers or pesticides. Its short growing cycle, high productivity, and ability to grow in marginal soils make it a sustainable and eco-friendly grain. It contributes to crop diversity, enhances soil health, and provides an alternative income source to smallholder farmers.

Foxtail Millet aligns with India’s “Millet Revolution” and global initiatives to promote climate-smart nutrition. It supports food security, healthier diets, and ecological balance, all while offering delicious, functional food options.

To store, keep Foxtail Millet in a cool, dry, airtight container. It has a long shelf life when protected from moisture and insects. Once cooked, it can be refrigerated for 3–4 days and reused creatively in salads, stir-fries, or stuffed vegetables.

In conclusion, Foxtail Millet is a powerful, ancient grain that meets the demands of the modern kitchen. Rich in nutrition, light on the planet, and versatile in recipes, it’s an essential ingredient for those seeking a wholesome, gluten-free, and sustainable diet.

Quantity is 5kg