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Millet originated in China nearly 8000 years ago, making it one of the earliest cultivated grains. It was first grown along the Yellow River Basin of northern China and was later introduced into other regions of the world and had been widely consumed for thousands of years.
The world’s total area under cultivation of millet is about 1 billion mu of land, China accounts for more than 90% of both the land and the production, most of which is distributed in Shanxi, Inner?Mongolia and the northeast of China.
Yangqu Millet is one of the most famous and best millet in Shanxi PR, China, grown in top minor grain-producing country, Yangqu, with a long history. Yangqu county, located in taiyuan city, Shanxi Province, is a typical hilly dry area, suitable for production of various minor grains.
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Millet is highly nutritious, with naturally occurring fiber, B vitamins, and several dietary minerals. It's also gluten free and highly alkaline, so it's easily digestible and easy on the stomach. It has a mild, slightly nutty flavor and a texture that can be soft or crunchy depending on how it’s cooked. Millet is highly versatile and is the perfect substitute for a variety of grains, including rice and quinoa. It’s ideal for breakfast, lunch and dinner since its mild flavor pairs well with almost any dish. Use it in soups, stews, breads, cookies, muffins and more.
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