Sorghum is a cereal grain that belongs to the grass family Poaceae. It is an essential crop in many parts of the world, especially in hot and arid regions, due to its resistance to drought and heat. Sorghum is an ancient grain that has been around for centuries and was domesticated from its wild ancestor more than 5,000 years ago in what is today Sudan. It is a versatile crop that can be grown as a grain, forage, or sweet crop. Sorghum is the fifth most produced cereal crop in the world.
Sorghum is widely used for human consumption, animal feed, and as a natural and cost-effective fuel source. Its whole grain is commonly used in baking, while its syrup is used as a sweetener. Sorghum can be cooked like quinoa or rice, milled into flour, or popped like popcorn. One of the varieties of sorghum, M.P. Chari, is widely cultivated in South Asia. In India, sorghum is known as jowar, cholam, or jonna, in West Africa as Guinea corn, and in China as kaoliang.
Sorghum is a plant-based protein that is high in fiber and antioxidant-rich. It is packed full of nutrients and has many health benefits. Sorghum is gluten-free, making it a great alternative for people with celiac disease or gluten intolerance. Sorghum syrup is sometimes confused with molasses, but they are different products. Sorghum syrup is made from the green juice of the sorghum plant, which is extracted from the crushed stalks and then heated to steam off the excess water.
