Tag: Indian millets

Despite their grain-like appearance, moriya seeds are actually the seed of a wild grass, not a cereal grain, making them a popular gluten-free option for many diets. If you've been searching for what do we call moriya seeds in English, the answer is Barnyard Millet.

Globally, foxtail millet, scientifically known as *Setaria italica*, is the second most widely grown species of millet after pearl millet. However, in Gujarat, many people want to know what is foxtail millet called in Gujarati, with the answer being **Kang** (કાંગ). This nutrient-rich grain has been a part of Indian diets for millennia, offering numerous health benefits.

Little millet (Panicum sumatrense) is a staple crop for millions, especially in Asia, with India being a major cultivator. Its resilience to drought and adaptability to marginal lands make it a sustainable and traditional grain. While globally recognized as little millet, it has a rich diversity of local names reflecting its long history and cultural significance across various regions.

Packed with high levels of iron and fiber, barnyard millet is a nutrient-dense, gluten-free grain gaining immense popularity for its health benefits. Many are curious to know: what is the Hindi name of barnyard millet, and how is this ancient superfood incorporated into modern diets?

Archaeological evidence shows Kodo millet has been cultivated in India for at least 3,000 years. Given this long history, it is not surprising that the grain has acquired several regional names, leading many to ask: are Kodo and Kodri the same? Yes, Kodo and Kodri refer to the same type of millet, known scientifically as *Paspalum scrobiculatum*.

According to nutritional data, both little millet and foxtail millet are excellent sources of dietary fiber and have a low glycemic index, making them superb for managing blood sugar. Yet, subtle differences in their nutritional profiles, taste, and texture mean one might be a better fit depending on your specific dietary needs.

Ragi, or finger millet, boasts a calcium content up to 30 times higher than other major cereals like rice and wheat, making it a nutritional powerhouse. This guide explains how to eat ragi properly to fully harness its health benefits, from improving bone density to aiding digestion.

Over 2,000 years ago, millets were a dietary staple in Asia and Africa, and one lesser-known but highly nutritious variety is Bhagar. This article answers the question, "Which millet is Bhagar?" and delves into the origins, culinary uses, and health benefits of this important grain.

Over 5 million tons of sorghum are produced in India annually, where it is known by a different name. The Hindi name for sorghum is Jowar, and it is a staple grain prized for its nutritional value and versatility in Indian cooking.