Millets are a super-food. Many of us may not be cognizant of millets, but millets have been a staple in many cultures for centuries, until the other grains took over in the late 18th century.
Millet is a type of small-seeded grain. It was particularly important for the growth of the oriental civilisations. In India, millet (barley, jowar, ragi) formed staple food of the ancient civilisation. It continues to be the staple, for particularly those living in the drier regions of the country. It was also a important crop in ancient Egypt, where it was used to make bread and beer.
In addition to its nutritional value, millet has a number of other advantages as a food crop. It is highly drought-resistant, making it well-suited to dry and arid regions. It also has a short growing season, which means it can be harvested quickly and can be grown in a variety of climates.
Millet continues to be an important food crop in many parts of the world today, particularly in Africa and Asia. In addition to its use as a staple food, it is also used to make a variety of other products, including breakfast cereals, flour, and even animal feed. Despite its long history and cultural significance, however, millet remains relatively unknown in many parts of the world.
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