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Sorghum, an ancient and resilient cereal grain, boasts a naturally gluten-free profile and a subtly sweet, earthy flavor. Its round grains can range in color from pale white and yellow to deep reds and purples. Versatile in its applications, sorghum can be ground into flour for baking, cooked whole like rice or quinoa, or popped like popcorn. Its hearty texture and nutritional richness make it a great grain to use in a variety of dishes including dosa, idli, pulav and more.

Sorghum offers a wealth of health benefits. It's a good source of dietary fiber, promoting healthy digestion and contributing to feelings of fullness. Rich in antioxidants, particularly in darker varieties, it helps combat oxidative stress in the body. Sorghum also provides essential minerals like iron, magnesium, and phosphorus, playing crucial roles in energy production, bone health, and various metabolic processes. Its gluten-free nature makes it an excellent grain alternative for individuals with celiac disease or gluten sensitivity.