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Jowar Basics
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Also known as

Sorghum, White Millet


Jowar is most commonly red and hard when ripe, and it is usually dried after harvesting for longevity, as the grains are stored whole. In many parts of the world, jowar has traditionally been used in food products and various food items; porridge, unleavened bread, cookies, cakes, couscous, and malted beverages are made from this versatile grain.

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