Jowar 1kg Each

Jwari, also known as Jowar or Sorghum (botanical name: Sorghum bicolor), is one of the world’s most ancient and significant cereal crops, extensively cultivated in India and Africa, especially in arid and semi-arid regions due to its remarkable resilience to high temperatures and drought conditions. In India, it is locally called Jwari in Marathi, Cholam in Tamil, and Jonnalu in Telugu. India is the largest producer of Jowar globally, accounting for 20% of total world production and 80% of Asia’s output. Jwari is an annual grass species belonging to the family Poaceae, with plant heights ranging from 0.5 to over 4 meters. The grain is small, round, and typically white or pale yellow, although some varieties exhibit red or brown hues. Notably, certain regional types, like Jowar Dagadi from Maharashtra, are prized for their robust growth and unique, tightly packed white grains, ideal for making soft, flavorful bhakris (flatbreads). Nutritionally, Jwari is a powerhouse. It is gluten-free, making it suitable for individuals with gluten intolerance or celiac disease. The grain is rich in dietary fiber, protein, iron, calcium, potassium, phosphorus, and essential vitamins. Its high fiber content promotes healthy digestion, helps regulate cholesterol, and provides long-lasting satiety, which can aid in weight management. Jwari also contains antioxidants at levels three to four times higher than many other whole grains, contributing to immune support and overall well-being. Its low glycemic index makes it an excellent food choice for people with diabetes, as it helps manage blood sugar levels. Jwari is versatile in the kitchen. It is commonly ground into flour to make traditional Indian flatbreads such as bhakri and roti, as well as dosas, porridge, and even vermicelli (sevai). It can also be used in modern recipes, including pancakes, baked goods, and as a thickener for soups and sauces. The grain is easily digestible and suitable for all age groups, providing a steady energy supply throughout the day.