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100% natural without additives
Cholam - Great Millet millet is the small, yellow or white grain (the color of the husks can vary from white, red, yellow, brown to black) of a grain that was already eaten by humans thousands of years ago. In the Netherlands this is usually plume millet, simply called millet, but there are at least 6 other types of millet in the world.
Cholam Great Millet millet regulates blood sugar levels. Consuming the millet daily reduces stomach problems because it is easily digestible. It is a healthy alternative to rice.
Great Millet flour can be used to make flat breads (rotis) which are highly prized in rural India with spicy chutneys, lentils and pulses, raw onions and green chillies.
Millet can be roughly divided into 2 types:
Small millets: these are peeled because they have an indigestible membrane.
Foxtail millet (en), spray millet or bird millet (nl), Setaria italica (L), thinai / korralu / navane / kang / rala (India)
Kodo millet (en), kodogierst (nl), Paspalum scrobiculatum (L), varagu / kodra / arikelu / harka (India)
Little millet (en), kutkigierst (nl), Panicum sumatrense (L), samai / kutki / saamai / samalu / sama / chama (India)
Barnyard millet / cockspur / Japanese millet (en), Japanese millet / European barnyard (en), Echinochloa crus-galli (L), kudiraivali / kuthiraivali / jhangora / odalu / oodalu / kodisama, bhagar, varai (India)
Large millets: these do not have a hard, indigestible membrane and can also be eaten unshelled (whole wheat).
Proso millet / common millet / broom corn millet / hog millet / white millet (en), feather millet / yellow millet / gold millet or in the Netherlands simply called "millet", Panicum miliaceum (L)
Pearl millet (en), pearl millet (nl), Pennisetum glaucum (L), bajra / bajri / sajje / kambu / cambu / sajjalu (India)
Finger millet (en), finger millet (en), Eleusine coracana (L), ragi / kelvaragu / nachani / mandwa (India)
Energy value / Calories: 1419.3 kJ/339 kcal
Fat: 3 gr
Of which saturated: 0 gr
Carbohydrates: 75 gr
Of which sugars: 0 gr
Fibers: 6 gr
Protein: 11 gr
Salt: 0 gr
Sodium: 6 mgr
This product is packaged in an environment that also processes peanuts, tree nuts, sesame seeds, soy, milk and wheat.
Store in a cool, dark and dry place. After opening, transfer contents to an airtight container.
Simply said, you use millet like you use rice. Millet can therefore simply be boiled, steamed, made risotto or pilav, or ground (half) into flour for baking (often in combination with other types of flour) or to make (semolina) porridge or other desserts. Millet is also soaked and only then ground into a slurry for baking pancakes. You can also pop millet into a kind of small popcorn or use it as couscous or bulgur. In India, millet is often prepared in the pressure cooker, not so much to save time, but for an extra fluffy result. Loosen the kernels after cooking, a bit like couscous, to prevent them from clumping together. The different types of millet taste about the same (a bit grainy and a bit bitter) and can all be prepared in the same way.