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Sanwa Millet is an annual grass cultivated in Japan and southeastern Asia for its edible seeds and for forage; important wildlife food in 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; porridge, unleavened bread, cookies, cakes, couscous, and malted beverages are made from this versatile grain.
Boiled sanwa seeds are one of the simplest uses. The small, corneous grains are normally desired for this type of food product and then made into porridge with water or milk.
How to select
The sanwa grains should be clean, dust free and without any infestations or foul odor. 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 favored by the gluten intolerant and is often cooked as a porridge to be eaten alongside other foods.
" The grain is fairly neutral in flavor, and sometimes slightly sweet. This makes it well adapted to a variety of dishes, because, like tofu, sanwa absorbs flavors 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 fiber and iron, with a fairly high protein level as well. This makes it well suited to its use as a staple starch.
" Sanwa are rich in antioxidants and all varieties are gluten-free, an attractive alternative for wheat allergy sufferers.