Millet
Millet is general name for small seed grasses. It includes finger, pearl, foxtail varieties and proso (the most common) millet.
Sorghum is a special type of millet with large seeds, typically used for animal feed, but it is the primary food grain in many parts of the world where it is ground and made into porridge and cakes.
It is also used to yield oil, sugars and alcoholic beverages.
A common variety of sorghum grown in the United States is milo; there are also waxy varieties that contain very little amylase.
Overall, sorghums are resistant to heat and drought, and therefore , are of special value in acid and hot regions of the world.
A very tiny millet grain that has been used for centuries in the Ethiopian diet is teff or t’ef (signifying “love” and “grass”), commonly used in flatbread.
Millet
The History and Evolution of Soy Sauce Process
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Soy sauce, an indispensable condiment in Asian cuisine, has a history
spanning over 2,500 years. Originating in ancient China, its development
reflects cul...
