Sorghum is commonly known as Jowar in Hindi and nowadays it is globally being touted as the “new quinoa” for its gluten-free, whole grain goodness. Move over quinoa, American chefs say that sorghum is the next ‘wonder grain’. They acclaim its health benefits, its versatility in cooking (among other things, it pops like corn) and its eco-friendliness due to being exceptionally drought-tolerant.
Have you ever eaten green wheat? It is like chewing gum, but green Jowar is juicy and only slightly chewy, filling your mouth with the fresh flavors of Western India’s winter, really its spring. In winters in Western India we head out to its fields where farmers roast the freshly plucked ears of Jowar on wood-fires before beating them to release the small seeds. It is slightly smoky and we used to call it as ponk or hurda, you can eat this in the fields, with a twist of lime and some crunchy, spicy chips or sev for contrast, and big glasses of buttermilk (chaas) to wash it all down. I wish in future our enterprising farmers advertise hurda or ponk parties. Far from international food trends, this is where sorghum has always been celebrated at its seasonal best in country sides.
Sorghum is harvested mainly in semi-arid or sub-tropical regions due to its resistance to harsh weather conditions. Sorghum is known to be one of the most efficient crops in conversion of solar energy and use of water. Sorghum is one of the really indispensable crops required for the survival of humankind because of its wide uses and adaptation. Sorghum is also known as Cholam in Tamil and Jonna in Telugu, is a staple, especially in the western and southern parts of the country where it is grinded as flour and is used to make rotis, bhakri, dosa, cheela etc. Sorghum is also known by its other names such as Indian millet, guinea corn, durra, jonna , sorgo and many more. This ancient grain is a member of the millet family and is celebrating a revival at the moment as people are shifting away from refined wheat products which are not considered good for health.
Health benefits of Jowar: Gluten is a protein component found in wheat and barley-based foods, and is believed to cause digestive problems such as bloating, pain and stomach cramps. Sorghum is a gluten-free whole grain. A cup of Sorghum has 22 grams of protein, which supplies the body with energy as well as aids in cell regeneration. The B vitamins content in it helps in the building new tissues and cells, as well as potassium and phosphorous. Additionally, it also contains traces of zinc, copper and over 20 micronutrients as well as high levels of antioxidants.
Discover the chewy charms of fresh Sorghum cultivated with care at Kamaleya, sourced from the best farming practices. Try the new range of Kamaleya Sorghum millet and Kamaleya Sorghum dosa mix. Infuse the punch of taste with nutrition coupled with zero additives at Kamaleya. Our motto is, “Health meets convenience”. Eat good feel better.