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Echinochloa frumentacea (Indian barnyard millet, sawa millet, or billion dollar grass) [2] is a species of Echinochloa. Both Echinochloa frumentacea and E. esculenta are called Japanese millet . This millet is widely grown as a cereal in India , Pakistan , and Nepal .
The most notable of these are Japanese millet (E. esculenta) in East Asia, Indian barnyard millet (E. frumentacea) in South Asia, and burgu millet (E. stagnina) in West Africa. Collectively, the members of this genus are called barnyard grasses (though this may also refer to E. crus-galli specifically), and are also known as barnyard millets or ...
Echinochloa esculenta or Echinochloa utilis is a type of millet originating from East Asia, and is part of the Poaceae family, making it a grass. [2] E. esculenta is colloquially known as Japanese millet, but possesses many other names, such as: Japanese barnyard millet, marsh millet, Siberian millet, and white millet. [3]
Echinochloa crus-galli is a type of wild grass originating from tropical Asia that was formerly classified as a type of panicum grass. It is commonly known as cockspur (or cockspur grass), barnyard millet, Japanese millet, water grass, common barnyard grass, or simply "barnyard grass" (which may refer to any species of Echinochloa or the genus as a whole however).
Proso millet is a relative of foxtail millet, pearl millet, maize, and sorghum within the grass subfamily Panicoideae. While all of these crops use C4 photosynthesis , the others all employ the NADP-ME as their primary carbon shuttle pathway, while the primary C4 carbon shuttle in proso millet is the NAD-ME pathway.
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Millet porridge made with pumpkin is particularly common. In the Lipetsk Oblast ritual and daily meals from millet include chichi (Russian: чичи). These are millet fritters. [56] Millet is the main ingredient in bánh đa kê, a Vietnamese sweet snack.
Panch phodan: the five spice mix used in Bhojpuri cuisine. Spices are common but are used in moderation; sometimes dishes just contain two or three kinds of spices. This imparts a balanced aroma and taste without overloading the spices and making the dish very spicy and hot. Panch phoran is a mix