Millet

Millet is a small, round, pale-yellow cereal grain. It cooks quickly into fluffy, separate grains at lower water ratios or a creamy porridge with more liquid and stirring. The flavor is mild and nutty with a gentle toasted aroma, and it’s sold mostly as hulled whole grain or milled into flour for pilafs, porridges, salads, stuffings, and baking.

Domesticated in Africa and Asia, millet became a staple across the Sahel, India, and northern China. It features in flatbreads, porridges, and fermented foods in West African and South Asian cuisines, and is cultivated widely as a drought-tolerant cereal in semi-arid regions.