Sorghum – Jowar
| Feature | Description |
|---|---|
| Product Name | Jowar (Sorghum) |
| Botanical Name | Sorghum bicolor |
| Product Description | A nutrient-rich ancient grain, Jowar (Sorghum) is gluten-free and high in fiber and protein. It is a staple in many Indian households and widely used in traditional and health-focused diets. |
| Source | Cultivated in dry and semi-arid regions of India, especially Maharashtra, Karnataka, and Madhya Pradesh. Grown using sustainable farming methods. |
| Grain Type | Small, round, pale white to light brown grains |
| Usage | Used to make flatbreads (jowar roti/bhakri), porridges, snacks, flour blends, and gluten-free baking. Whole grains can also be cooked like quinoa or rice. |
| Flavor Profile | Mild, slightly nutty with a chewy texture |
| Packaging | Available in food-grade pouches, sacks, and bulk packaging for domestic and export markets |
| Shelf Life | Best within 6–12 months when stored in cool, dry conditions |
| Health Benefits | Gluten-free, rich in dietary fiber, protein, iron, and antioxidants. Helps improve digestion, manage weight, and support heart and bone health. |
| Certifications | Certified Organic, Non-GMO, Gluten-Free, No Artificial Additives |
| Allergen Information | Free from gluten, soy, dairy, and common allergens |
| Country of Origin | India |
| Storage Instructions | Store in an airtight container, away from moisture, heat, and direct sunlight |
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