15 Scrumptious Sorghum Recipes (Savory & Sweet!) (2024)

FAQs

What is the difference between sorghum and sweet sorghum? ›

Sweet sorghum is predominantly grown for sorghum syrup. Unlike grain sorghum, sweet sorghum is harvested for the stalks rather than the grain and is crushed like sugar cane or beets to produce a syrup.

Sorghum benefits from 6-8 hours of pre-soaking to help make it more easily digestible. However, it is not essential for cooking as the sorghum will cook without pre-soaking within 1 hour on the stove or ½ hour pressure cooking. Is sorghum gluten-free?

What does sorghum taste like? The flour and whole-grain forms have a light, nutty flavor. Sorghum syrup tastes similar to honey but has a slightly sour note.

It works well as a base for grain bowls, tossed in salads, or used in soups and stews. Sorghum can also be cracked and used as porridge, or in a risotto-like dish. It can even be popped like corn.

Health Benefits of Sorghum Syrup

Unlike sugar, which is 100% empty calories devoid of nutrition, you can actually expect some nutritive value from a purely natural sweetener like sorghum. Before multivitamins, doctors sometimes prescribed sorghum syrup to help folks get the necessary iron, calcium, and potassium.

In conclusion, both corn and sorghum are nutritious grains that can contribute to a healthy diet. Sorghum may be the healthier option for those looking for a lower-calorie, higher-protein, and gluten-free grain with a lower environmental impact.

Do I Need to Refrigerate Sorghum? No, sorghum is a natural sweetener and can be treated just like honey. Although refrigeration will not hurt your sorghum, it will make the consistency thicker and harder to spread. Storing at room temperature will keep your product ready to use at all times.

As a food, sorghum has better nutrition than rice and cassava (Table 1), and it ranks after wheat, rice, corn and barley.

Sorghum is a versatile crop, serving as an excellent substitute for rice, oatmeal, and other grains such as quinoa and barley.

Sorghum Millet Side Effects

Allergy to grasses and to grass pollen is very common, and unfortunately, a kind of grass, Sorghum millet, can from time to time trigger hypersensitive reactions in some individuals.

Is sorghum inflammatory? ›

In addition to the high content of anti-inflammatory phenolic compounds, sorghum contains several groups of bioactive compounds with the capacity to induce pro-inflammatory immune responses.

Sorghum Aids in Digestion

Adding a serving or two of sorghum to your daily diet can do your digestive system a world of good! A serving of sorghum contains 48% of the recommended daily intake of fiber! Fiber is the ultimate body regulator, helping food stay its course through your digestive system.

Sorghum molasses contains higher amounts of some nutrients than molasses, such as phosphorus and zinc, and it is lower in sodium.

Sorghum downy mildew is caused by the fungal pathogen Peronosclerospora sorgi. Downy mildew spores germinate and invade the roots of sorghum seedlings. This type of infection is systemic, in that most of the plant will eventually be infected. Infected seedlings may become chlorotic and die.

Tiny sorghum grains, naturally gluten-free and densely nutritious, puff up beautifully when popped over high heat. You can snack on popped sorghum as you would on popcorn, either plain or sprinkled with chili powder or finely grated Parmesan cheese. It also makes a nutty, crunchy garnish for salads, soups and more.

There are four main types of sorghum: grain, forage, biomass and sweet. Their most popular uses are: for food (grain sorghum), as livestock feed (forage sorghum), to produce bioenergy (biomass sorghum), and as syrup (sweet sorghum).

It is the only crop that provides both grain and stem that can be used for sugar, alcohol, syrup, jaggery, fodder, fuel, bedding, roofing, fencing, paper, and chewing. Sweet sorghum juices usually contain approximately 16–18% fermentable sugar, which can be directly fermented into ethanol by yeast.

Red, orange or bronze sorghum are very versatile and can be used in all segments of the sorghum industry. Tan, cream and white colored sorghum varieties are typically made into flour for the food industry. Black and burgundy varieties contain beneficial antioxidant properties and are used in other food applications.

Sorghum is also a highly attractive and digestible source of nutrition for deer that provides a source of carbohydrates during the winter months and can be a great alternative to planting corn in areas where natural, cool-season vegetation is scarce.