sorghum

Description

Sorghum, commonly known as jowar in India, is an ancient grain belonging to the grass family and is one of the top five cereal crops cultivated globally. Native to Africa and widely grown in Asia and the Indian subcontinent, sorghum has been a dietary staple for centuries, revered for its nutritional richness, drought resistance, and adaptability to harsh climates. It is often referred to as a climate-resilient crop and plays a crucial role in sustainable agriculture and food security.

Jowar is a gluten-free grain, making it an ideal choice for those with celiac disease, gluten sensitivity, or digestive disorders. It is packed with complex carbohydrates, dietary fiber, plant-based protein, iron, calcium, phosphorus, potassium, and B vitamins, making it a nutritionally dense alternative to wheat and rice.

The grain has a mild, nutty flavor and can be consumed in various forms—whole grain, flour, flakes, or popped like popcorn. In Indian households, jowar is most commonly used in the form of jowar atta (flour) to make bhakris, rotis, and flatbreads, especially in states like Maharashtra, Karnataka, and Gujarat. These unleavened flatbreads are soft, wholesome, and earthy, traditionally served with vegetables, chutneys, or ghee.

Beyond rotis, jowar is also used in upma, porridge, khichdi, dosas, laddoos, and increasingly in baked goods like muffins, crackers, and biscuits in gluten-free and health-conscious kitchens. The whole grain can be soaked and sprouted for salads, stir-fries, or fermented for making traditional drinks and batters.

From a health perspective, jowar supports weight management, heart health, and digestive function. Its high fiber content aids in regulating blood sugar, lowering cholesterol, and promoting satiety. Jowar has a low glycemic index, making it beneficial for diabetics. Its rich antioxidant profile, including polyphenols and tannins, helps fight oxidative stress and may lower the risk of chronic diseases.

In Ayurveda, jowar is considered light, dry, and cooling, making it suitable for pitta and kapha doshas. It is often recommended during the summer months for its heat-reducing qualities. Because of its dryness, it is commonly eaten with moistening accompaniments like buttermilk, dal, yogurt, or ghee to balance the doshas and aid digestion.

Jowar is also known to enhance bone density, support anemia recovery due to its iron content, and improve muscle strength through its rich protein composition. It provides long-lasting energy, making it a favored grain for farmers, laborers, athletes, and those with active lifestyles.

The grain is also a great option for children, elderly, and postpartum women, due to its digestibility and gentle effect on the gut. Unlike refined grains, jowar is alkaline in nature, which helps maintain pH balance in the body and reduces inflammation.

Environmental sustainability is another strength of jowar. It requires minimal water and chemical inputs, thrives in poor soils, and grows well in hot, arid regions—making it an eco-friendly crop that supports small farmers and promotes biodiversity in agriculture.

In recent years, jowar has gained popularity worldwide as part of the “millet revolution” and is being included in functional foods, cereals, energy bars, and even fermented drinks. Its culinary versatility, when combined with its rich nutrient profile, makes it a leading choice for those seeking natural, whole-grain, plant-based nutrition.

For storage, jowar grains or flour should be kept in an airtight container, in a cool, dry place. The flour, being free of preservatives, is best used within a month or refrigerated to extend shelf life.

In conclusion, sorghum (jowar) is not just a traditional grain—it is a wholesome, sustainable superfood. Whether ground into rotis, cooked as porridge, or baked into snacks, jowar provides strength, nourishment, and natural energy, making it an ideal grain for modern healthy living.

Quantity is 5kg