Sorghum or Sorgum, originates in Africa with a secondary area of domestication in India. It is a cereal grain not a pseudo grain and is genetically very similar to corn.
Sometimes known as "sweet sorghum" or "jowar", this flour is used in Indian cooking to make flatbreads such as roti. The flour adds a delicate sweetness and crumbly texture to biscuits, cookies and cakes.
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