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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]
Pearl millet is one of the two major crops in the semiarid, impoverished, less fertile agriculture regions of Africa and southeast Asia. [43] Millets are not only adapted to poor, dry infertile soils, but they are also more reliable under these conditions than most other grain crops. [43] Millets, however, do respond to high fertility and moisture.
sawa millet: Echinochloa cf. colona: yellow foxtail: Setaria pumila: little millet: Panicum sumatrense: kodo millet: Paspalum scrobiculatum: Proto-South Dravidian *(v)ār/ar-Vk: pearl millet: millet: Pennisetum glaucum: Proto-South Dravidian *kam-pu: bulrush millet: finger millet: Eleusine coracana: Proto-South Dravidian *ira(k) ragi
Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous. [ 8 ] [ 9 ] : 18 [ 10 ] Couscous is a staple food throughout the Maghrebi cuisines of Algeria , Tunisia , Mauritania , Morocco , and Libya .
A porridge made from pearl millet is the staple food in Niger and surrounding regions of the Sahel. Oshifima or otjifima, a stiff pearl millet porridge, is the staple food of northern Namibia. Middle Eastern millet porridge, often seasoned with cumin and honey. Munchiro sayo, a millet porridge eaten by the Ainu, a native people of northern Japan.
English Botanical name Assamese Bengali Gujarati Kannada Malayalam Marathi Oriya Punjabi Sinhala Tamil Telugu Tulu Urdu Konkani Meitei Nepali Maithili Rajasthani; दाल (Dāl) Pulses/ Split beans / bean: দাইল (Dāil) ডাল (Ḍāl) દાળ (Dāḷ) ಬೇಳೆ (Bēḷe) പരിപ്പ് (Parippu) डाळ Ḍāḷ ...
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Bhakri – round flat unleavened bread made mainly using Sorgham bicolr or Pearl millet often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka. Bhatoora – fluffy deep-fried leavened bread from North India