Pearl Millet, scientifically known as Pennisetum glaucum (synonym Cenchrus americanus), is the most widely cultivated millet variety. Originating from the Sahel zone of West Africa, it has been a staple crop in Africa and the Indian subcontinent since prehistoric times. Recognized for its adaptability to harsh climates and its nutritional benefits, Pearl Millet was celebrated as the International Year of Millets in 2023 by the United Nations General Assembly.
| Content | Amount |
|---|---|
| Iron | 8.0 mg |
| Calcium | 42 mg |
| Crude Fibre | 1.2 g |
| Carbohydrate | 65.5 g |
| Protein | 11.6 g |
| Energy | 361 Kcal |
Pearl Millet is a versatile ingredient in various cuisines:
Pearl millet is used to make traditional flatbreads like bajre ki roti (Rajasthan), bajrichi bhakri (Maharashtra), and sajje rotti (Karnataka). It’s also used in dishes like bajre ki khatti rabdi and kamban choru, a porridge from Tamil Nadu.
Yes, in Namibia, pearl millet flour is used to prepare Oshifima, a staple dish in the northern regions.
India leads global pearl millet production, with key growing states including Rajasthan, Uttar Pradesh, Gujarat, Haryana, and Maharashtra.
Pearl millet thrives in drought-prone areas with poor soil fertility and high temperatures. It’s resilient to high salinity and low pH, making it ideal for harsh climates where other cereals may fail.