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Finger millet (Eleusine coracana) is an annual herbaceous plant widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia. It is a tetraploid and self-pollinating species probably evolved from its wild relative Eleusine africana. [2] Finger millet is native to the Ethiopian and Ugandan highlands. [3]
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.
Eleusine coracana: Finger millet; Eragrostis tef: Teff; Paniceae tribe in the subfamily Panicoideae: Genus Panicum: Panicum miliaceum: Proso millet (common millet, broomcorn millet) Panicum sumatrense: Little millet; Pennisetum glaucum: Pearl millet; Setaria italica: Foxtail millet; Genus Digitaria. Digitaria exilis: White fonio; Digitaria ...
The lower part of each leaf encloses the stem, forming a leaf-sheath. The leaf grows from the base of the blade, an adaptation allowing it to cope with frequent grazing. Grasslands such as savannah and prairie where grasses are dominant are estimated to constitute 40.5% of the land area of the Earth , excluding Greenland and Antarctica . [ 7 ]
Sorghum bicolor, commonly called sorghum [2] (/ ˈ s ɔːr ɡ ə m /) and also known as great millet, [3] broomcorn, [4] guinea corn, [5] durra, [6] imphee, [7] jowar, [8] or milo, [9] is a species in the grass genus Sorghum cultivated for its grain. The grain is used as food by humans, while the plant is used for animal feed and ethanol ...
Foxtail millet, scientific name Setaria italica (synonym Panicum italicum L.), is an annual grass grown for human food. It is the second-most widely planted species of millet , and the most grown millet species in Asia.
Chart illustrating leaf morphology terms. The following terms are used to describe leaf morphology in the description and taxonomy of plants. Leaves may be simple (that is, the leaf blade or 'lamina' is undivided) or compound (that is, the leaf blade is divided into two or more leaflets). [1]
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.