How Can This Ayurvedic Food Make You Feel Great?

AYURVEDIC ANALYSIS

Every time I stop in a country store of the Southern Appalachian, I find a jar of sorghum molasses. "A couple of generations ago, sorghum was a staple sweetener in the South. It was cheap and plentiful."

Sorghum flour is now gaining popularity among health enthusiasts as a gluten free alternative to wheat.

Sorghum may be eaten as a whole berry, or ground into flour. The flour has a fine, tender texture and delicate mouth feel. Just as smooth, demulcent, gooey as oatmeal or wheat but not as heavy. I noticed my sorghum pancakes were light and fluffy, delightful to eat. One student writes, "Making a pancake-of-sorts with the sorghum flour was very satisfying. The smell in the kitchen, and savory flavor in my mouth, brought back that Saturday morning satisfaction without the heaviness of wheat."

Chef Michelle Bernstein of Cena in Miami says the whole berries are "very toothsome and filling." Chef Marc Forgione of Lobster Press NYC says, "The closest thing I can compare it to is heirloom farro; it's got a great, earthy bite to it, and if you cook it risotto style, it will have a nice chew to it." For a fun twist, the berries can also be popped like popcorn.

Sorghum is closely related to sugarcane. It is slightly sweet and can be used to make alcohol.

The plant Sorghum bicolor is the 5th most important cereal crop grown in the world. It is popular not only in the southern USA, but also in Africa, and India.

Footnote: The information for this article was in part gathered from a 2020 study and survey of 13 students of Ayurveda who experimented with sorghum. During the study, students ate sorghum for 3 days and journaled the pharmacological effects. This study was sponsored by the Joyful Belly School of Ayurveda, and specifically the Mastering Ayurvedic Digestion & Nutrition certification course.