Real Food Encyclopedia | Sorghum

You may have never heard of sorghum (Sorghum bicolor), but the grain is one of the most widely-grown crops worldwide. A highly resilient crop, Sorghum is nutritious and easy to grow, making it an important crop in drought-prone areas and an important alternative to more delicate grains in the face of climate change. Sorghum grain is mostly used as animal feed in the U.S. today, but it’s regaining popularity as a cooked grain for grain bowls or as a hot cereal.  Some varieties of sorghum, sweet sorghum, are mainly grown for their sugar-rich canes, which are made into sorghum syrup, a traditional sweetener that’s popular in the Southern U.S.

Dig in and maybe sorghum will become your new favorite thing, too.

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What to look for when buying sorghum

Sorghum is sold in multiple ways — from “grain” sorghum (used much like any other grain) to sweet sorghum syrup, used like maple syrup or molasses.

As the grain matures, it changes from light green to white, tan, bronze or red depending on the variety — if you’re lucky, you may be able to find any one of these types of sorghum grain.

Sorghum syrup can be hard to find outside of the southern United States. If you’re passing through, pick some up. You can also find it online. When buying syrup, look for an indication on the label that the product is 100 percent sorghum and has not been diluted with less flavorful corn syrup. Sorghum syrup will have a color that ranges from light brown to deep amber. The flavor is sweet but nuanced with a slight tang to its finish.

Sustainability of sorghum

Sorghum is an extremely resilient crop, and can tolerate harsh conditions that most other grains can’t. It is among the most efficient water users — so drought-tolerant that it thrives in areas of Africa, Asia and the continental U.S. without irrigation. Sorghum is also a beneficial rotation crop, enriching and renewing soil fertility. It is naturally pest resistant and makes efficient use of soil nutrients, so it does not require a high level of chemical pesticides and fertilizers.

Pesticides

Sorghum is not genetically modified. However, some growers choose to spray the crops with Roundup (aka glyphosate) before harvest to kill the crop and hasten drying. If you’re looking to avoid glyphosate, buy organic sorghum syrup and grain.

Seasonality

In the U.S., harvest dates range from the end of August to the beginning of December, depending on the weather and location.

Sweet sorghum is harvested in the late summer to early fall when the cane is at its optimum sweetness. Although seasoned sorghum farmers often rely on their experience with their crops to determine the time to reap, many use a Brix meter to gauge the sugar level scientifically. Growers seek the narrow window when the crop has reached peak sweetness: too soon and it won’t be as sweet; too long and the flavor can become bitter and the plant starchy. Sorghum cane is perishable and is often pressed right in the field in the name of efficiency and freshness.

Geography

Sorghum cultivation began in about 3000 BCE in northern and eastern Africa, in Ethiopia and Sudan. From there, sorghum moved throughout all of Africa, where it remains an important cereal grain. Sorghum made its way to India during the first millennium BCE. It was taken as food on ships, and then was disbursed along the silk trade routes.

The grain arrived in North America on slave trade ships. Ben Franklin gave us our first recorded mention of sorghum: He wrote about a certain variety of sorghum used for making brooms.

Today, sorghum is the fifth most important cereal crop in the world.  In Africa and parts of Asia, sorghum grain is primarily a human food . Nigeria, Sudan, Ethiopia and Burkina Faso account for nearly 70 percent of the sorghum grown in Africa. In the United States, the “Sorghum Belt” stretches from South Dakota to Southern Texas. The varieties grown in the U.S. are used mainly for livestock feed and ethanol production.

Eating sorghum

Storing

Store sorghum syrup as you would honey. If it begins to crystallize, it can be gently reheated in a pan of warm water to re-liquify but will not always respond. Crystallized syrup can still be used in recipes where it will dissolve, such as in marinades and dressings.

Sorghum grain should be stored in a cool, dark place, preferably in a jar or container with a tight-fitting lid. When stored properly, the whole kernel will keep for several years.

Cooked sorghum grain can be kept in the refrigerator for up to seven days in a closed container. You also can freeze prepared sorghum and reheat easily for quick meals and convenience.

You can store sorghum flour in plastic freezer bags or in air-tight glass or metal containers that are moisture and vapor-proof. Keep the flour in a cool, dry, dark place if it will be used within a few months. Keep it in a refrigerator or freezer for longer storage.

Cooking with Sorghum

Sorghum is enjoyed in many cuisines around the world. In the Middle East, sorghum is milled and made into flatbread and the small, bead-shaped pasta, couscous. In Bangladesh it is boiled like rice to produce porridge-y kichuri. In Honduras, sorghum tortillas are popular. The Ethiopian flatbread injera can be made from sorghum, teff or a combination of the two grains. Here are some ways you can enjoy sorghum grain:

• Whole grain: Sorghum can be boiled and served like rice or quinoa. Unlike other grains, which need to be hulled to be digested, sorghum has an edible hull so more of its nutrients stay intact.
• Pearled: Still, some eaters prefer a more tender grain and opt for sorghum that has had its outside hull removed. “Pearled” sorghum is softer to the tooth but packs less nutrition.
• Sorghum bran: The outer part of the kernel, the bran, is sometimes removed and milled into a powder that is enjoyed for its antioxidant properties.
• Popped: You can pop sorghum kernels like a smaller kernel version of popcorn.
• Flour: Sorghum is gluten-free and its flour can be substituted for wheat flour in a variety of baked goods.
• Flaked sorghum: This is a precooked and processed ingredient that can be found in baked goods, cereals, granola mixes and bars.

Sorghum syrup has a wide range of uses. Use it as a substitute in any recipe that calls for honey, maple syrup or molasses to enjoy its unique flavor. Try it in marinades, dressings, cocktails and drizzled on roasted vegetables. Mix up a spread called “Gravy Horse,” a mash of butter and sorghum syrup, to use as a dip for biscuits, corn bread and more.

Nutrition

One tablespoon of sorghum syrup contains 30 milligrams of calcium, 20 milligrams of magnesium and 11 milligrams of phosphorus, along with 6 percent of your daily potassium needs. While it isn’t a dense source of these nutrients, it does contain more minerals than many other refined sweeteners

Sorghum grain is a good source of protein, with 100 grams of uncooked grains providing 10 grams of protein. It is also high in fiber and iron. Sorghum is rich in antioxidants, which are believed to help lower the risk of cancer, diabetes, heart disease and some neurological diseases.

Top photo by aneta_gu/Adobe Stock.