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Jowar Whole - DTE

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1 Kg = INR 85

Organic Jowar Whole. Jowar is commonly eaten with the hull, which retains the majority of the nutrients. The plant is very high in fiber and iron, with a fairly high protein level as well. This makes it well suited to its use as a staple starch. Jowar are rich in antioxidants and all sorghum varieties are gluten-free, an attractive alternative for wheat allergy sufferers.

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Brand: Down to Earth

Jowar grows all over peninsular and central India. When the ears of grain mature the tender stalks of Jowar are cut and the tiny green seeds roasted in a shallow pit made in the soil. These are eaten with many accompaniments like Jaggery coconut and lemon. After the harvest threshing cleaning and drying makes the grains ready for the market. The grains are further milld into flour.

Jowar flour is usually made into chappatis or rotis and served with vegetables. Jowar is favored by the gluten intolerant and is often cooked as a porridge to be eaten alongside other foods. The grain is fairly neutral in flavor, and sometimes slightly sweet. This makes it well adapted to a variety of dishes, because, like tofu, jowar absorbs flavors well. It can also be eaten plain.

Jowar is also used around the world to brew beers.

When your health and the health of your family is on the line, remember: Farm2Kitchen organic offerings. It’s worth it.

Organic refers to the way agricultural products are grown and processed.  It includes a system of production, processing, distribution and sales that assures consumers that the products maintain the organic integrity that begins on the farm.

This system, which is governed by strict government standards, requires that products bearing the organic label are made without the use of toxic and persistent pesticides and synthetic nitrogen fertilizers, antibiotics, synthetic hormones, genetic engineering or other excluded practices, sewage sludge, or irradiation.

Guided by these and other standards, organic is the most heavily regulated and closely monitored production system in the U.S., enabling you to choose organic products with confidence.

Mounting evidence shows that organic foods are rich in nutrients, such as iron, magnesium, and vitamin C, which are critical to maintaining good health.

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Recipe you can try: Roasted Sweet Potato Soup with Sorghum

Ingredients For the soup: 4 medium sweet potatoes (about 2 lbs. total) 2 Tbs. unsalted butter 2 Tbs. olive oil 1 small yellow onion, finely chopped (3/4 cup) 1 qt. lower-salt chicken broth Kosher salt 3/4 cup heavy cream 1/4 cup buttermilk For the duck cracklings: 1 lb. duck skin (from 1 medium duck or 4 duck breasts) 1 bay leaf Kosher salt For the sorghum brown butter: 2 oz. (4 Tbs.) unsalted butter, cut into cubes 2 Tbs. fresh lemon juice 2 Tbs. sorghum syrup 1/2 Tbs. finely chopped fresh flat-leaf parsley Kosher salt Make the soup: Position a rack in the center of the oven and heat the oven to 350ºF. Place the sweet potatoes on a baking sheet, and bake until tender, 40 to 50 minutes. When cool enough to handle, peel and cut the sweet potatoes into 3/4-inch pieces. Set aside. In a large (4-quart) saucepan, heat the butter and oil over medium low heat. Add the onion and cook, stirring occasionally, until softened, 10 to 15 minutes. Add the reserved potatoes, chicken broth, and 1 tsp. salt. Bring to a boil over medium-high heat, and then reduce the heat to medium-low or low and simmer for 15 minutes. Let cool briefly. Working in batches, puree the soup in a blender until smooth. Strain through a fine mesh sieve into a clean sauce pan. Add the heavy cream and buttermilk, and season to taste with salt. Make the duck cracklings: Slice the duck skin into 1/2-inch strips and place in a 10-inch heavy-duty straight-sided sauté pan. Add 1/4 cup water, the bay leaf, and 1 tsp. salt. Bring to a boil over medium high heat, reduce the heat to maintain a simmer, and cook until the water evaporates and the skin is golden brown, 10 to 15 minutes. With a slotted spoon, transfer the skin to paper towels to drain. Season to taste with salt and let cool. Chop coarsely. Make the sorghum butter: In a 1-quart heavy-duty saucepan, heat the butter over medium heat until the milk solids turn golden brown, 5 to 6 minutes. Remove from the heat, and immediately add the lemon juice, sorghum, parsley, and 1/4 tsp. salt. To serve, reheat the soup, if necessary. Ladle the soup into 6 bowls. Spoon about 1 Tbs. sorghum brown butter over the top and sprinkle about 2 Tbs. of duck cracklings over each.

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