Sorghum: history and properties of the cereal

Today we are going to talk about the history and properties of sorghum, an ancient cereal also known as the camel plant, so called because of the ability of this plant to live even in very dry climatic conditions, finding its ideal temperature between 30°-35°, and at the same time for its ability to enter into vegetative rest in case of water stress. The plant also develops at lower temperatures, but above 14°.

Sorghum (Sorghum vulgare Pers) is also called Great Millet, and its place of origin is probably Africa where we find the first traces as early as 8000 BC, later extending to other areas of the planet. Because it thrives at high temperatures, it is the staple food of populations in Africa, Central America and South Asia.

Sorghum is among the five most cultivated cereals in the world, with the largest producer being the United States. It is also cultivated in Italy, especially in central and southern areas, especially in Emilia Romagna, Tuscany, Marche and Umbria.

Among the different varieties of sorghum, it is good to distinguish between grain sorghum, which is used for cooking, and sugar sorghum, which is used for spirits and beer.

What does sorghum contain? Properties

Rich in iron, calcium, potassium, vitamins and antioxidants, sorghum is naturally gluten-free, making it ideal for people with intolerances or coeliac disease.

It is an excellent ally for diabetes sufferers as the tannins in sorghum grains inhibit the absorption of starch and regulate insulin levels in the blood. Having a low glycaemic index (35-47), sorghum is easily digestible and a good source of energy for the human body.

How to cook grain sorghum and how to use sorghum flour

Grain sorghum has a sweet and very delicate flavour and is very versatile in the kitchen. Soaked in water for a couple of hours and rinsed well, it is then roasted for a few minutes and cooked with two parts waters, covered over low heat for about 30 minutes.

It can be added to soups, or prepared as couscous, and used in a variety of salads. Alternatively, sorghum grains can be ground into flour, which can be used to make excellent baked goods.