What is Sorghum?

Sorghum, often referred to as Sorghum bicolor or simply sorghum, is a cereal grain native to Africa that has been cultivated for over 5,000 years. It is a versatile crop known for its drought tolerance and adaptability to various climates, making it an essential food source for millions of people around the world. Sorghum is highly nutritious, rich in fiber, protein, and antioxidants, and is gluten-free, making it an excellent alternative for individuals with gluten sensitivities or celiac disease. We have a lot of sorghum around us because of the Amish harvest and have fresh sorghum for sale. 

The taste of sorghum can vary depending on the specific variety and how it is prepared. In general, sorghum has a mild, slightly sweet, and nutty flavor. Some describe it as having a similar taste profile to corn, but with a distinct earthy undertone. The texture of sorghum is chewy and can add a delightful crunch to various dishes. It can be used in both sweet and savory recipes, lending itself well to a wide range of culinary applications.

Sorghum can be added to a variety of dishes, including salads, soups, stews, and baked goods. It can be cooked and served as a side dish or used as a base for grain bowls or pilafs. Sorghum flour can be used to make gluten-free bread, muffins, and pancakes, while sorghum syrup is a popular sweetener with a rich molasses-like flavor. Furthermore, the grain can be popped like popcorn or ground into flour for use in porridge, cereals, and even beer. Most of us here in the Ozarks add it to biscuits.