Sorghum is a type of grass containing a cereal grain, much like wheat, oats, or barley. It was originally native to Africa, but has been cultivated in many other parts of the world, including North America, for at least 150 years.

In its homeland, sorghum can grow to heights greater than six feet, and the long stalks are often used to make furniture and building materials. Here, shorter dwarf varieties are favored because they are easier to harvest. When it ripens, sorghum is becomes red and hard. It can be dried and stored whole after harvesting to extend its shelf life.

Because it thrives in dry conditions, sorghum is one of the most important food crops in many parts of Africa, India, and other arid regions. In China, distilled sorghum is fermented into a popular liquor called maotai, while in Northern Africa and the Middle East, unmilled sorghum grains are often used to make couscous.

Here, it has been primarily used for animal feed, though there has been a recent renaissance in the production of sorghum products for people, and it’s possible to buy commercial flours made from sorghum grains. Its increased popularity is due in part to the growing number of people choosing to exclude wheat from their diets, due to Celiac disease or other reasons.

Sorghum flour is heavy, similar to whole-wheat flour, and can be used in a wide range of baked goods, including breads and muffins. It is high in fiber, protein, iron, calcium, potassium, and magnesium, and is low in calories. Sorghum flour is very dry, though, and can be tricky to bake with. Cornstarch can help to compensate for this dryness, so that baked goods made from sorghum flour come out moist instead of crumbly. For best results, add one tablespoon of cornstarch for every cup of sorghum flour. Extra oil or egg white can also help.

One variety of sorghum — sweet sorghum — has been a popular food crop in some parts of the United States for several years. As the name suggests, this variety of sorghum is high in natural sugar content. Traditionally, it has been cooked down and concentrated into a syrup that is then bottled for sale. Sweet sorghum syrup, which is thick and brown and sticky, is often called “molasses,” though true molasses is made from sugar cane or sugar beets. It is often used much like maple syrup in regions where real maple syrup is hard to come by, particularly in southeastern and plains states. In Appalachia, it was most often eaten over biscuits.

Sweet sorghum leaves and stalks are also useful sources of ethanol, a type bio-fuel.

Here are a few recipes to help you appreciate this versatile and nutritious cereal grain:

Sorghum Cranberry Bread

Sorghum Ginger Snaps

Chocolate Sorghum Buttermilk Cake

Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.

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