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- What is Jowar?
- Jowar, Jola, Jonna, Sorghum, Cholam - are the many names of this power-packed cereal grain. Jowar is native to Africa. It is one of the five top cereal crops in the world, along with wheat, oats, corn and barley.
- Jowar is a genus of plants in the grass family. It originated in Africa, which continues to be the largest cultivator of this crop. Over time, the crop has spread to southern Asia and the Americas as well.
- Look and Taste
- Jowar is usually red and hard when ripe and is dried after harvesting, as the grains are stored whole. It is used to prepare various foods like porridge, unleavened bread, cookies, cakes, couscous and malted beverages.
- Ways to use it in cooking
- Jowar flour is usually made into rotis and served with vegetables.It is perfect for the gluten intolerant and is often cooked as porridge. The grain is fairly neutral in flavour, and sometimes slightly sweet. It is suitable for a variety of dishes, because jowar absorbs flavours well.
- Health benefits
- Jowar is commonly eaten with the hull, which retains the majority of the nutrients. The plant is very high in fibre and iron, with a fairly high protein level as well. This makes it well suited for use as a staple starch. Jowar is rich in antioxidants and all varieties are gluten-free.