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Pearl millet is a summer annual crop well-suited for double cropping and rotations. The grain and forage are valuable as food and feed resources in Africa, Russia, India and China. Today, pearl millet is grown on over 260,000 square kilometres (100,000 sq mi) of land worldwide. It accounts for about 50% of the total world production of millets. [7]
South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used.
Browntop millet can represent up to 10–25% of the diet of terrestrial and water birds. [15] Also 50% of ingested seed found in mourning dove 's crops was browntop millet. [ 16 ] Urochloa ramosa is also used to suppress root-knot nematode populations in tomato and pepper crops in south-eastern states of America.
At the Indus Valley civilisation sites of Harappa and Farmana, the millet assemblage was dominated by little millet. [8] Over 10,000 grains of little millet were recovered at Harappa. [ 8 ] At Harappa, little millet cultivation peaked at around 2600 BC, accounting for around 5% of the total cereal assemblage.
The origin of Satui is the Magadh region of Bihar and Madhesh Province of Nepal. The process of preparing sattu is ancient [5] and it is popular over a wide area of Nepal, Northern and Eastern India, particularly Bihar and its neighbouring states Uttar Pradesh, Jharkhand and East Bengal (now Bangladesh).
Urochloa deflexa, commonly known as Guinea millet, is an annual millet grass belonging to the grass family . It is native to many regions such as Africa, India, and Pakistan in both tropical and subtropical regions. [1] It has been used as a supplemental food source among other cereal crops.
Sajji (Balochi and Urdu: سجی) is a Balochi dish originating from the Balochistan province of Pakistan. [1] [2]Traditional and authentic sajji consists of lamb, marinated only in salt with a few spices.
Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice and glutinous rice while other Chinese varieties may use wheat, barley, millet, or Job's tears (Chinese: 薏苡; pinyin: yìyǐ) in their mash bills.