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Also known as
Sanwa Millet is an annual grass cultivated in Japan and south-eastern Asia for its edible seeds and for forage. It is important wildlife food in the United States.
Sanwa 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, sanwa millet has traditionally been used in food products and various food items like porridge, unleavened bread, cookies, cakes, couscous, and malted beverages.
Boiled sanwa millet is commonly used to make porridge.
How to select
• The grains should be clean, dust free and without any infestations or foul odour.
• It is better to opt for organic grains, if possible.
• Sanwa flour is usually made into chappatis or rotis and served with vegetables.
• Sanwa is favoured by the gluten intolerant and is often cooked as porridge to be eaten alongside other foods.
• The grain is fairly neutral in flavour, and sometimes slightly sweet. This makes it well adapted to a variety of dishes, because, like tofu, sanwa absorbs flavours well.
• It can also be eaten plain.
• Sanwa millet is also used to prepare pancakes or vadas, which can be served with green chutney or curd.
How to store
Store sanwa grains in an airtight container and keep it in a cool and dry place.
• Sanwa is commonly eaten with the hull, which retains the majority of the nutrients.
• The plant is very high in fibre and iron, with a fairly high protein level as well. This makes it well suited for use as a staple starch.
• Sanwa is rich in antioxidants and all varieties are gluten-free, making it an attractive alternative for wheat allergy sufferers.
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