I like popping sorghum like popcorn. You also can freeze prepared sorghum and reheat easily for quick meals and convenience. Get a cast-iron skillet hot, toss in some whole-grain sorghum, and watch the little balls dance and pop on the hot surface. Profile: Thick, sweet, earthy, dark brown. From a distance, a sorghum field can look like sugar cane or corn; up close the plants have berrylike clusters sprouting atop each head. I’m here to taste four so-called “sorghum whiskeys” against each other in the ultimate sorghum-off. 3. Keep reading to learn the health benefits of sorghum syrup, how to substitute sorghum syrup, and more! Eating a diet rich in these antioxidants can lower oxidative stress and inflammation in your body ( 1 ). Storing Sorghum Grain. High Wire’s sorghum whiskey tastes like a far older spirit than a mere six month old. Splash some warm milk over the hot sorghum, with a drizzle of honey, and perhaps some toasted walnut pieces. As is customary in these capsule reviews, I will be going from from worst to best on a scale of 1 to 5, with 1 being undrinkable even in dire circumstances, and 5 being a perfectly respectable whiskey to share with friends without shame. Seventeen of the 25 species are native to Australia, with the range of some … Sorghum is a genus of flowering plants in the grass family Poaceae, which includes about 25 species.Some of these species have grown as cereals for human consumption and some in pastures for animals. Sorghum syrup is made by cooking down the juice of sweet sorghum cane; cane syrup is made in much the same manner but from sugar cane. Not only is sorghum non-GMO, gluten-free and sustainable, it has an impressive nutritional profile, too. Sorghum syrup is often confused with cane syrup, even among Southerners. It’s probably because of this that it gets overlooked here in the northeast (our friends to the south know better! An Indian flatbread called roti is made with sorghum flour. Like all whole grains, sorghum can be stored in a cool, dark place and will keep in air-tight containers for an extended period of time. Sorghum syrup, also known as sorghum molasses, has been used as a healthy sweetener for centuries. Sorghum syrup not only contains several other trace minerals but most notably, healthy amounts of iron, calcium, and potassium. Sorghum is a large grass from east Africa and ranges from 3 to 15 feet tall. Cooked sorghum grain can be kept in the refrigerator for up to seven days in a closed container. Four things I especially like about sorghum syrup: 1. Capture sorghum’s sweetness in tasty recipes like Bacon Sorghum Cornmeal Sandies and Sorghum Ice Cream . Sorghum plants look like corn, and the seeds taste a lot like popcorn. One species, Sorghum bicolor, was originally domesticated in Africa and has since spread throughout the globe. Each 3/4 cup of cooked sorghum packs five grams each of protein and fiber, plus iron, magnesium, phosphorus, niacin and vitamin B6. ). Sorghum syrup does not need to be refrigerated and will not mold like maple syrup. Sorghum syrup tends to have a slightly sour taste compared with that of pure cane syrup. It might crystallize but it can just be warmed up to liquefy (think honey) 2. It’s a leafy grass that, depending on variety, can grow six to eight feet or more. Breakfast. Process: The sorghum plant has an unfortunate name - a name looks like something you’d skim over the back of a label packed full of strange ingredients. When using sorghum instead of molasses, use an equal amount of sorghum but cut the amount of sugar, since sorghum is sweeter than molasses. Sorghum molasses is actually a misnomer because sorghum is different from molasses, but they have a similar taste profile. In addition, sorghum is high in antioxidants like flavonoids, phenolic acids, and tannins. 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