Millet is one of the most ancient cultivated cereals. This is the main reason why it is present in the traditional cuisine of countries from different parts of the world. For example, in Germany, it is consumed jam in the form of porridge. In India, it is used to make flour, which is used to make delicious flat bread. The Russians prefer millet cooked with vegetables or as a side dish to meat dishes. The small light and deep yellow grains of millet have a slightly sweet characteristic taste. Their preparation is quick and easy, which makes this gluten-free culture a suitable tasty ingredient for any dish.
