Sorghum’s a familiar food throughout Africa and much of Asia, but if you live in a country where it’s rarely seen, you may appreciate this visual introduction to the world of sorghum.
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White Sorghum Grains This is white sorghum, the kind most commonly consumed in Western countries. |
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Dark Sorghum Grains Sorghum comes in many varieties, ranging in color from ivory to bronze to reddish-black. Darker colored sorghums generally have a more pronounced flavor. |
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A Variety of Sorghums Sorghum kernels grow in seed heads like those shown here. |
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Sorghum Growing in a Field You may actually have seen sorghum growing in a field, but assumed it was corn because of the close resemblance (to the unknowing eye!). |
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Popped Sorghum Just as with popcorn, the moisture in sorghum kernels can swell when heated, making the kernel pop into a tasty snack. |
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Sorghum Flour Just like all the other grains we’ve featured here on the WGC site, sorghum flour just looks like plain old flour. Perhaps that will encourage you to try substituting some for the “normal” flour in your favorite recipes. |
Photo Credits:
Shiloh Farms: White sorghum grains and popped sorghum. BioProfile Labs: Dark sorghum grains. Peggy Greb, USDA ARS: Varieties of sorghum. US Bureau of Reclamation: Sorghum growing. Parade.com: Sorghum flour.
