First cultivated in East Asia over ten thousand years ago, millet is one of the oldest grains in the human diet. Rich in B vitamins, especially niacin, B6, and folic acid, along with calcium, iron, potassium, magnesium, and zinc, it is exceptionally nutritious. Today, millet is widely used in western India to make flat breads, and in China and Russia for porridge. Pale yellow in color, millet flour is mild in flavor and produces excellent texture in baked goods.
© 2010 All rights reserved. Published by Chronicle Books.