Juwar (Sorgham) - Whole

A gluten-free ancient grain, this trendy whole grain is gradually gaining mainstream awareness. Sorgham originated in Africa, where it has grown for 10,000 years.

It can be used to grind into sorghum flour to make flatbreads. If you’ve had the fermented African bread, injera, in an Ethiopian restaurant, you’ve eaten sorghum, or also if you’ve been in an Indian restaurant and eaten roti or chapatti, both unfermented breads can be made with it.

Sorghum is a whole grain naturally high in fiber, iron and protein and loaded with antioxidants and is rich in vitamin B.