Native Food Great Millet 500 g

Great Millet reduces the risk of heart disease and even stroke. It is digested slowly and is an excellent choice for people suffering from diabetes due to the slow absorption of glucose.

Called Great Millet in Tamil Cholam, it contains 48% of the daily recommended amount of dietary fiber. One cup of millet contains 22 grams of protein.

Millet is usually boiled, but it is also tasty roasted. In the latter case you get a nutty taste. It has a powerful aroma and is a good alternative to other grains. In addition, millet is naturally gluten-free.

Native Food produces all its products exclusively with natural ingredients, without preservatives, without added colors, without flavor enhancer. Taste the difference.

Millet can be roughly divided into 2 types:

Little millet: these are peeled because they have an indigestible membrane.

• Foxtail millet (en), Setaria italica (L), thinai / korralu / navane / kang / rala (India)
• Kodo millet (en), kodogierst (nl), Paspalum scrobiculatum (L), varagu / kodra / arikelu / harka (India)
• Little millet (en), kutkigierst (nl), Panicum sumatrense (L), samai / kutki / saamai / samalu / sama / chama (India)
• Barnyard millet / cockspur / Japanese millet (en), Japanse gierst / Europese hanenpoot (nl), Echinochloa crus-galli (L), kudiraivali / kuthiraivali / jhangora / odalu / oodalu / kodisama, bhagar, varai (India)

Large millets: these do not have a hard, indigestible membrane and can also be eaten unshelled (whole wheat).

• Proso millet / common millet / broom corn millet / hog millet / white millet (en), pluimgierst / gele gierst / goudgierst of in Nederland kortweg “gierst” genoemd, Panicum miliaceum (L)
• Pearl millet (en), parelgierst (nl), Pennisetum glaucum (L), bajra / bajri / sajje / kambu / cambu / sajjalu (India)
• Finger millet (en), vingergierst (nl), Eleusine coracana (L), ragi / kelvaragu / nachani / mandwa (India)

Ingredients

Great millet.

Allergen info

This product is packaged and / or stored in a company that also processes products containing wheat, nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish and molluscs. Despite all precautions, this product may contain traces of these allergens.

Storage advice

Keep in a cool, dark and dry place. After opening, transfer the contents to an airtight container.

Use

Simply said, you use millet like you use rice. You can simply boil millet, steam it, make risotto or pilav, (half) grind it into flour for baking (often in combination with other types of flour) or make (semolina) porridge or other desserts. Millet is also soaked and only then ground into a slurry for baking pancakes. You can also pop millet into a kind of small popcorn or use it as couscous or bulgur. In India, millet is often prepared in the pressure cooker, not so much to save time, but for an extra fluffy result. Loosen the kernels after cooking, a bit like couscous, to prevent them from clumping together. The different types of millet taste about the same (a bit grainy and a bit bitter) and can all be prepared in the same way.