Kodo millet

Description

• Grain: Kodo millet grains are small, round to oval-shaped seeds that can vary in color from pale yellow to grayish-white. They are slightly larger than foxtail millet grains but smaller than pearl millet grains.
• Cooked Grain: Kodo millet is cooked similar to rice or other grains. It has a mild, slightly nutty flavor and a texture that can be fluffy or slightly chewy, depending on cooking method and water ratio.
• Flour: Kodo millet flour is gluten-free and can be used in various culinary applications. It is used to make traditional flatbreads, pancakes, and baked goods. Kodo millet flour can also be blended with other gluten-free flours for bread making.
• Porridge: Kodo millet is commonly used to make porridge-like dishes. It can be cooked with water or milk and flavored with sweeteners like jaggery or honey, or seasoned with spices and vegetables for a savory dish.
• Nutritional Benefits: Kodo millet is highly nutritious, rich in fiber, protein, and essential minerals such as calcium, iron, and magnesium. It is also low in glycemic index, making it suitable for people managing blood sugar levels.
• Traditional Uses: In India, kodo millet is a staple food in some regions, especially where it is cultivated. It is valued for its resilience to drought and its ability to grow in semi-arid conditions.
• Health Benefits: Consuming kodo millet supports digestive health, provides sustained energy due to its complex carbohydrates, and contributes to overall well-being as part of a balanced diet. It is also beneficial for bone health due to its calcium content.
• Snack Foods: In some cultures, kodo millet can be popped like popcorn and seasoned as a crunchy snack.