Sorghum is native to Africa, and grows well in dry areas of the U.S., including the South and Southwest. The first sorghum type grown in America was broomcorn, used specifically to make brooms.
In the Upper Midwest a hybrid forage, Sorghum Sudangrass, is most commonly grown to feed livestock. There are not many grain varieties that have been adapted for the growing climate of the region. Increasing interest in sorghum production as a gluten-free or culturally important crop is beginning to change this.
Sorghum seeds are round and look like large couscous.
Function: Sorghum can be cooked and eaten as a whole grain, and makes a flour that is more sandy than powdery. It is best combined with other flours, or with ground nuts, to prepare baked goods. Sorghum grain can be used to make beer. Sweet sorghum is used to make syrup.
Flavor profile: Sorghum has a mild earthy and nutty flavor, with a scent of toast.
Nutritional info: Sorghum is high in protein and rich in iron.