Sorghum: a type of millet with extra dietary fibre
Thanks to its outstanding properties, sorghum has long since become an indispensable ingredient in wholemeal bread, pizza and wholemeal pasta.
Sorghum - a globetrotter with an ancient history
Even in antiquity, sorghum was considered an ancient cereal. The history of sorghum goes back a long way - in India, this nutritious cereal was part of the daily diet 4000 years ago. In China and Africa too, sorghum was diligently cultivated and at the beginning of the 17th century, this “treasure from the east” began its journey to America.
The best-known of the many sorghum species is sorghum bicolor. It is also the most commonly cultivated. This genus is regarded as the most important cereal species in Africa and is also very popular in South Asia, Central America and Southern Europe. On our search for the best quality raw ingredients and the best cultivation areas for guaranteed gluten free sorghum, we ended up in East Africa. The sorghum used in our gluten free products comes exclusively from the strictly controlled, sustainable cultivation of our local contract farmers.
Our wholemeal darling sorghum
Sorghum is an excellent gluten free raw ingredient that thanks to its wealth of fibre and nutritious constituents is a perfect complement to our recipes. The gluten free flour made from sorghum is used in mixes for baking breads and in finished breads. It is delicious and rich in vitamins, etc. Sorghum is a true grass and is found in products such as Vital del Mastro Panettiere, Cereale del Mastro Panettgiere, Sauerteigbrot, Landbrot and Sandwich Dunkel. Sorghum has also established a place in our wholemeal pasta recipes - and the hearts of our product developers. Why not try our Penne ai cereali, Fusilli ai cereali or our Pizza Veggie ai Cereali?
Healthy hair - with sorghum
Sorghum is a works wonders for the way you look. This millet species is well-known for its fantastic effect on skin and hair. Sorghum certainly does well in our power-grain check. It scores highly with its dietary fibre content and nutritious vegetable protein. It also has remarkably high levels of iron, phosphorus, B-vitamins, copper, manganese and silicon. “You are what you eat”, as the saying goes. In the context of holistic nutrition, in which food is assessed for its value for health and well-being, sorghum is considered a natural remedy for heartburn as well as stomach aches and headaches. This power grain is also said to have a positive effect on the heart and circulation.
Sorghum: a star of world cuisine
In Europe, sorghum remains relatively unknown as an everyday ingredient and you probably won't find this nutritious cereal at the corner shop. However, it is worth searching a little bit, because this slightly sweet grain makes a valuable contribution to nutrition. Sorghum is the most important grain for bread in Africa and parts of Asia. Flat breads, porridge and gluten free beer are delicious with sorghum.
Sorghum's popularity in Africa is down to the fact that it has a thick husk. This makes is extremely resistant to heat and, if there is a risk of prolonged drought, it can even interrupt its growth. Sorghum has no particular requirements as regards soil quality. It grows very quickly and can reach a height of up to five metres. In cultivation, sorghum behaves similarly to maize, but forms panicles with small grains that are slightly larger than amaranth grains. There are many types of this true grass: they range from yellow to red and brown, like sorghum bicolor.