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Kuthiraivali Millet (millet) is gluten-free, it has a slightly sweet taste and you can eat it as a substitute for rice, quinoa and couscous. You can also make a nice breakfast in combination with dried fruit and honey. Read more..
100% natural without additives
Millet is the small, yellow or white grain (the color of the shells can vary from white, red, yellow, brown to black) of a grain that was eaten by humans thousands of years ago. In the Netherlands this is usually feather millet, or millet for short, but there are at least 6 other types of millet in the world.
Millet can be roughly divided into 2 types:
Small millets: these are peeled because they have an indigestible skin.
Foxtail millet (en), millet spray or bird millet (nl), Setaria italica (L), thinai / korralu / navane / kang / rala (India)
Kodo millet (en), kodogieret (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 rooster's foot (nl), Echinochloa crus-galli (L), kudiraivali / kuthiraivali / jhangora / odalu / oodalu / kodisama, bhagar, varai (India)
Large millets: these do not have a hard, indigestible skin and you can also eat unpeeled (whole grain).
Proso millet / common millet / bromine corn millet / hog millet / white millet (s), 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 (nl), eleusine coracana (L), ragi / kelvaragu / nachani / mandwa (India)
Energy value / Calories: 1284.49 kJ / 307 kcal
Fat: 2.2 gr
Of which saturated: 0 gr
Carbohydrates: 65.5 gr
Of which sugars: 0.3 gr
Fiber: 9.8 gr
Protein: 6.2 gr
Salt: 0 gr
Sodium: 2 mgr
This product is packaged in an environment that also processes peanuts, tree nuts, sesame seeds, soy, milk and wheat.
Keep in a cool, dark and dry place. After opening, transfer the contents to an airtight container.
Simply put, you use millet as you use rice. So you can simply cook millet, steam it, make risotto or pilav, (semi-) ground it 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 slurry to bake pancakes. You can also roast millet into a kind of small popcorn or use it as couscous or bulgur. In India, millet is often prepared in a pressure cooker, not so much to save time, but for an extra fluffy result. Loosen the kernels after cooking, a bit like with couscous, to prevent them from clumping together. The different types of millet taste about the same (a little grainy and a little bitter) and can all be prepared in the same way.