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Also Known As : Sorghum, White millet
Technical Name : Sorghum Vulgare


Taste Profile

Jowar has a mild sweet taste.

Usage Tips

  1. Jowar can be made in various ways like porridge, cookies, cakes, chips, granola roti and bread.
  2. The whole grain of jowar can be eaten like rice while its flour can be eaten like wheat flour.
  3. In Africa, its flour is widely used to make fermented bread called injera and kisra.
  4. Jowar grains are best stored in an air-tight container in a cool, dark and dry area.

Common names and forms

  1. Jowar Grain
  2. Jowar rava
  3. Jowar Seed
  4. Jowar Whole
  5. Jowari
  6. Millet Jowar (Sorghum)
  7. Milo (Sorghum)
  8. Organic White Jowar
  9. Sorghum
  10. Sorghum (Jowar)
  11. White Jowar
  12. White Sorghum
  13. Whole Grain Jowar
  14. Whole Jawar


Jowar is a popular cereal which is very commonly eaten in African and Asian countries. It is a spherical or spindle-shaped grain whose colour may vary from white, red, yellow or brown. The grain has 3 layers-pericarp (outer layer), the endosperm (middle layer) and the germ (inner layer). The pericarp is high in fiber while the endosperm contains nutrients like carbohydrates and protein. It is one of the most drought-resistant cereals crops and ranks fifth as the most important crop in the world after cereals like maize, rice, wheat, and barley. The English name of jowar, that is ‘sorghum’ is derived from the Latin word ‘Syricum’ meaning ‘grain of Syria’. Apart from human consumption, it is used as an animal feed and in alcohol production. The origin of jowar lies in Africa around 3000-5000 years ago. It eventually spread to India and China and finally to Australia. It is harvested in the months of July to late October. Jowar is hard textured and red in colour when ripe. It is dried after harvesting so that it's shelf life increases.

Health benefits

  • Jowar being rich in fibre is considered an excellent cereal for digestion. It's consumption also prevents constipation, diarrhea, bloating, cramping and intestinal gas.(1)
  • It is rich in tannin, which lowers the absorption of sugar and starch in the body which in turn regulates glucose and insulin levels, resulting in protection from diseases like diabetes.(1)
  • It is an excellent gluten-free cereal for people who are allergic to gluten. It prevents inflammation and intestinal damage that gluten causes in gluten allergy.(1)
  • It is rich in nutrients like copper and iron which help in the development of red blood cells in the body and also improve blood circulation in the body.(1)
  • The presence of calcium and magnesium in it helps build strong bones and also speed up the healing of damaged bones.(1)

Selection Guide

When purchasing Jowar grains, make sure they are not broken and are free from dust, debris, foul smell, and insect infestation.


Jowar when immature or unripe is poisonous due to the presence of hydrogen cyanide. It can lead to respiratory failure and even death if consumed in excess.(2)

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”