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Pearl Millet or pearl 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 eaten by humans thousands of years ago. Read more..
100% natural without additives
Healthy and low in calories
A source of protein
Suitable for vegetarian food
Pearl Millet or pearl millet is the small, yellow or white grain 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 is usually boiled, but it is also delicious when roasted. In the latter case, you will get a nutty flavor. It has a powerful aroma and is a good alternative to other cereals. Moreover, millet is naturally gluten-free.
Pearl Millet or Pearl Millet is used to maintain normal blood sugar. Consuming the millet daily reduces stomach problems as it is easy to digest and improves digestion and bowel movements and prevents constipation.
Pearl millet is very rich in calcium, protein, iron (8 times higher than rice) and magnesium and helps to reduce the bad cholestral level in our body. It's a great cooling. It is consumed as a porridge in the summer. It makes our body stronger and it helps increase milk secretion for nursing mothers.
Furthermore, pearl millet lowers the risk of gallstone formation, fights insomnia and ensures a stress-free day without headaches.
It is a healthy alternative to rice.
Native Food produces all its products exclusively with natural ingredients, without preservatives, without added colors, without flavor enhancers. Taste the difference.
Millet can be roughly divided into 2 types:
Small millets: these are peeled because they have an indigestible skin.
Large millets: these do not have a hard, indigestible skin and you can also eat unpeeled (whole grain).
Energy value Calories: 1451 kJ / 337 kcal
Fat: 5.43 gr
Of which saturated: 0.16 gr
Carbohydrates: 61.7 gr
Of which sugars: 0.8 gr
Fiber: - gr
Protein: 9 gr
Salt: 0 gr
Sodium: - mgr
This product is packaged and / or stored in a company that also processes products containing wheat, nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish and molluscs. Despite all precautions, this product may contain traces of these allergens.
Keep in a cool, dark and dry place. After opening, transfer the contents to an airtight container.
Simply said, 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 cooked in a pressure cooker, not so much to save time, but for an extra fluffy result. Loosen the grains 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.