Jowar (Sorghum)

What it is

Jowar, also known as sorghum, is a traditional Indian grain that has been cultivated for thousands of years. It's a staple in many parts of India and is known for its versatility and nutritional benefits. Jowar is naturally gluten-free and is an excellent source of fiber, protein, and essential minerals.

Taste & aroma notes

Jowar has a mild, slightly nutty flavor with a subtle sweetness. When processed into snacks like chivda or crisps, it develops a light, airy texture that's both satisfying and easy to digest. The grain itself has a neutral flavor profile that pairs well with a variety of spices and seasonings.

How to use

• In snacks: Jowar is commonly used in traditional Indian snacks like chivda, poha, and various crispy treats
• As flour: Ground jowar flour can be used in rotis, breads, and baked goods
• As whole grain: Cooked jowar can be used as a rice alternative or added to soups and stews
• In breakfast: Jowar flakes can be used in porridge or as a cereal base

Quality notes

When selecting jowar-based products, look for:

• Whole grain varieties that retain the bran and germ
• Products that are minimally processed to preserve nutritional value
• Fresh, clean aroma without any musty or off odors
• Proper storage in cool, dry conditions to maintain freshness

What we do not claim

This information is for educational purposes only. Jowar is a traditional food grain and is not intended to diagnose, treat, cure, or prevent any disease. Individual nutritional needs may vary, and we recommend consulting with a healthcare provider for personalized dietary advice.

References

See citations below for scientific sources on jowar nutrition and gluten-free grain benefits.