This article provides an overview of sorghum, what it tastes like, its availability, alternative names, and of course what other ingredients make sorghum substitutes.
What is Sorghum?
Sorghum is a genus of ancient flowering plants, that are cultivated as grains, flours, and syrups for human consumption. The grain is very nutritious and contains many phenolic acids, which are related to antioxidant activity.
Sorghum is the fifth most cropped grain and one of the most important sorghum crops is native to Africa and is used in many alcoholic beverages and food worldwide.
What does Sorghum taste like?
Sorghum has an earthy flavor that can be described as rather mild, it has slightly sweet notes and a subtle bitter aftertaste.
Is Sorghum readily available in Supermarkets?
Sorghum should be available in supermarkets, where it is often sold as flour and found either in the gluten-free section or amongst the other flours.
You may struggle to find sorghum in full grain form in supermarkets, although you might find it at a specialty health store or an online retailer.
What are some alternative names for Sorghum?
There are no common alternative names for sorghum.
What is a good substitute for Sorghum in recipes?
Luckily, there are a number of great substitutes for sorghum. These include:
The Cuisines which use Sorghum
In African cuisine, sorghum is a staple grain that is often used to make a traditional porridge called “pap” or “ugali.” It is also used to make traditional African beers and spirits. In Indian cuisine, sorghum is used to make a traditional flatbread called “jowar roti,” as well as various sweet and savory dishes.
Sorghum has gained popularity in recent years as a healthier alternative to other grains, as it is high in fiber and protein and low in fat. It is often used in gluten-free baking and as a substitute for wheat flour. In the United States, sorghum is commonly used to make syrup, which is similar in taste and texture to molasses.