ingredient information
Millet Organic
AAA
Millet and millet flake and flour Common millet, Panicum miliaceum Red millet, Eleusine coracana Bulrush millet, Pennisetum typhoideum Millet describes a group of cereals with small round seeds. They are drought resistant temperate and tropical crops that grow well in poor soils. The grain stores extremely well and has 10% protein, the highest iron level of any cereal, and is an excellent source of potassium and magnesium. It also contains niacin and small amounts of B group vitamins. In Africa the grain is often ground to a flour and used to make a porridge. Millet flour is used in puddings, breads and cake. The flour must be freshly ground or it can impart a bitter flavor. For best results, grind in a coffee or flour mill or a blender. The flavor of the flour is mildly sweet and produces baked goods with a dry delicate crumb and a buttery smooth thin crust. In quick bread, cookie and muffin recipes, try a ratio of half millet flour and half another flour such as whole wheat or brown rice. Because millet is gluten-free, use 1/2 to 3/4 cup per loaf in yeasted recipes with flour containing gluten. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,