Sorghum is a widely consumed grain also known as milo.  It originates around Africa and Asia approximately 4,000 years ago.  There are approximately 40 varieties of sorghum, (sorghum vulgure).

Bicolored sorghum

Sorghum can be an annual or a perennial grass that grows in tropical or subtropical climates.  It is drought resistant, but can adapt to wet climates.  This makes sorghum an extremely important food source.  It is widely consumed.


The sorghum grass has broad, corn like leaves.  The grains grow in clusters that hang off the stalk.  Sweet syrup can be extracted from the stalk, and this is sorghum “molasses”.      Sorghum grain contains no gluten, so it must be used for either flat bread, or porridge.  It is also used for fodder. It has more protein and fat than corn, but is lower in Vitamin A.  It can be used for the production of alcoholic beverages.

Sweet Sorghum is extracted from the Bicolored Sorghum plant, and is used in the south as a sweetener- like molasses or maple syrup is used.  The syrup that is produced is dark and sticky like sugar cane molasses, but with a bitter undertone.

Sorghum is very nutritious.

Originally Published 11-1-12

© 2012 Chef Jennifer M. Denlinger       All rights reserved

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2 thoughts on “Sorghum

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