Known as sorghum in English, Jowar is globally being touted as the “new quinoa” for its gluten-free, whole grain goodness. In India, Jowar, referred to as Cholam in Tamil and Jonna in Telugu, is a staple, especially in the western and southern parts of the country where it is ground into flour and is used to make rotis, bhakri, cheela, dosa and so on. The ancient grain, a member of the millet family, is having a revival this present day as people shift away from refined wheat products which don’t seem to be regarded as good for health.
FARMORY-BETTER PRODUCT FOR BETTER LIFE.
Jowar is rated a number of the top five healthy grains on this planet.
Jowar has in recent years change into the ‘new quinoa’ because of its gluten free property and the innumerable health benefits that it provides.
Improves Digestion. It is gluten free.
Rich source of protein