GJ Pearl Millet (Kambu), 500 g - Geenaardappels.nl

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GJ Pearl Millet (Kambu), 500 g

GJ Pearl Millet (Kambu), 500 g
€4,84 Incl. tax
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Millet is an excellent source of various nutrients and has a higher fiber content than rice. It is a rich source of B vitamins, minerals such as calcium, iron, zinc, potassium, among others. Read more..

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Pearl Millet (Kambu)

Italian Millet (gierst) Thinai 100% natural without additives
Italian Millet (gierst) Thinai 100% plant based
Italian Millet (gierst) Thinai Polished
Italian Millet (gierst) Thinai Gluten free

Kambu or pearl millet is the small, yellow or white grain (the color of the membranes can vary from white, red, yellow, brown to black) of a grain that was eaten by people 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.
Kambu or pearl millet regulates blood sugar levels. Consuming the millet daily reduces stomach problems because it is easily digestible. It is a healthy alternative to rice.
Millet is usually cooked, but it is also delicious roasted. In the latter case you get a nutty taste. It has a powerful aroma and is a good alternative to other grains. In addition, millet is naturally gluten-free.



Nutritional value per 100 g

Energy value / Calories: 1297.9 kJ / 310 kcal
Fat: 2 g
Of which saturated: - g
Carbohydrates: 55 g
Of which sugars: - g
Fiber: 10 g
Protein: 6 g
Salt: 0 g
Sodium: 5 mg


500 g.

Allergen info

This product is packaged and/or stored in a company that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulfites, fish and molluscs. Despite all precautions, it is possible that this product contains traces of these allergens.

Storage advice

Store in a cool, dark and dry place. Once opened, transfer contents to an airtight container.


  1. Rinse and soak 1 cup (240 g) of millet in plenty of water for 10 minutes.
  2. Drain it
  3. Roasting (optional):
    For a nutty taste, you can lightly roast the millet. Heat a dry pan over medium heat and add the rinsed millet. Roast the millet, stirring, for 3-4 minutes until it is light golden brown and releases a pleasant aroma.
  4. Add 2 cups (300 ml) of fresh water or stock to a saucepan and bring to a boil.
  5. Add the millet.
  6. Reduce the heat to a low setting, cover the pan and let the millet simmer.
  7. Simmer the millet for 18-20 minutes, or until all the water is absorbed and the millet is tender.
  8. Remove the pan from the heat and let the millet steam for another 5-10 minutes with the lid on the pan. This ensures that the millet is fully cooked and fluffy.
  9. Stir the millet with a fork to remove any lumps and loosen the grains.


  • As a side dish: Serve the millet as a substitute for rice or couscous.
  • In Salads: Let the millet cool and add it to salads for extra texture and nutritional value.
  • In Soups and Stews: Add cooked millet to soups and stews for a nutritious addition.
  • Breakfast: Use millet as a base for a nutritious breakfast by combining it with fruit, nuts and a drizzle of honey or maple syrup.
Pearl Millet (Kambu), 500 g

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