Kodo millet

Paspalum scrobiculatum

grain

Small grains of a hardy millet from tropical Africa and Asia, gluten-free, cooked like rice or as porridge. It provides fibre and starch.

Origin

India

Season (United States)

all year round

Preparation

Kodo millet can be contaminated by Paspalum ergot, a toxic and sometimes deadly fungus: buy it cleaned, from a shop. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · Insoluble fibersIn small amounts, not counted ArabinoxylansWhat slows things down Phytates

Did you know?

It grows without irrigation, but it is susceptible to a fungus, Paspalum ergot, which makes it toxic.