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Panicum miliaceum is a grain crop with many common names, including proso millet, broomcorn millet, common millet, hog millet, Kashfi millet, red millet, and white millet. [2] Archaeobotanical evidence suggests millet was first domesticated about 10,000 BP in Northern China. [ 3 ]
The name millet is derived via Old French millet, ... Proso millet (Panicum miliaceum ... [36] Pearl millet had arrived in the Indian subcontinent by 2000 BC to 1700 BC.
Indian cuisine is overwhelmingly vegetarian friendly and employs a variety of different fruits, vegetables, grains, and spices which vary in name from region to region within the country. Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa.
Common millet is a common name for several plants and may refer to: Panicum miliaceum (proso millet), referred to as a common millet in recent decades; Pennisetum glaucum (pearl millet), the most commonly cultivated millet; Setaria italica (foxtail millet), historically referred to as common millet
Panicum miliaceum L. – proso millet, common millet (domesticated) Panicum niihauense H.St.John – lau 'ehu (endemic to Hawai'i) Panicum obtusum Kunth – vine mesquite grass (North America) (possible synonym of Hopia obtusa) Panicum pygmaeum R.Br. – Australian native dwarf panicum, rainforest panicum; Panicum repens L. – torpedo grass ...
This species of cereal is similar in habit to the proso millet except that it is smaller. It is an annual herbaceous plant, which grows straight or with folded blades to a height of 30 centimetres (12 in) to 1 metre (39 in). The leaves are linear, with the sometimes hairy laminae and membranous hairy ligules.
Glutinous millet, sorghum, broomcorn millet, proso millet or wheat flour Chatang ( Chinese : 茶汤 ; pinyin : chátāng ; lit. 'tea soup') or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine , and is often sold as a snack on the street.
It can be made from combinations of sorghum flour, broomcorn millet or proso millet flour and glutinous millet flour. Champorado or tsampurado – a sweet chocolate rice porridge in Philippine cuisine. Congee – type of rice porridge or gruel popular in many Asian countries. Names for congee are as varied as the style of its preparation.