Sorghum Grain

Sorghum is a genus of flowering plants in the grass family Poaceae. It originated in Africa and is now cultivated widely in tropical and subtropical regions. Sorghum is best eaten in its whole grain form to get the most nutrients. It can be prepared similarly to rice. Sorghum meal is also used for porridge, unleavened bread, cookies, cakes and couscous, and parched seeds are used as a coffee substitute. Vegan friendly, naturally gluten free, GMO free and African indigenous. Allergens: this product has been packed in a facility that uses tree nuts and gluten.

• Sorghum

Try soaking whole sorghum for 8 hours or overnight to first break down the enzymes and make it more digestible. Then boil it in three times as much water for about an hour, or until tender. Store in a cool, dry place. Once opened, store in an airtight container or reseal.

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