Jowar - Sorghum Millet

The "New Quinoa" & Summer Staple Organic Jowar Flour , globally known as Sorghum , is one of the most popular and versatile ancient grains in India, particularly in the Deccan plateau states like Maharashtra and Karnataka. 1 Unlike Bajra (which is heating), Jowar has a cooling effect on the body, making it the preferred gluten-free flour for hot summers. It is often called the "New Quinoa" in the West due to its incredible nutrient profile. 2 It has a cream-white color and a mild, slightly sweet taste that is closer to wheat than any other millet. 3 This neutral flavor profile makes it the easiest millet to switch to if you are trying to replace wheat in your diet without compromising on taste. Key Features Taste Profile: Mild, soft, and slightly sweet. 4 It lacks the strong earthy bitterness found in some other millets, making it very kid-friendly. Texture: The flour is fine and smooth. When cooked as Bhakri or Jolada Roti , it remains soft if kneaded well. 5 Cooling Nature: Ideally consumed in summer or year-round to maintain body temperature balance. 6 Gluten-Free Hero: It is the most common wheat alternative for those with Celiac disease or gluten sensitivity in India. Product Specifications Table Feature Description Common Name Jowar / Sorghum Flour Regional Names Jowar (Hindi/Marathi), Jola (Kannada), Cholam (Tamil), Jonnalu (Telugu) Grain Type Whole Grain, Creamy-White color Nature 100% Gluten-Free Glycemic Index (GI) Medium-Low (~62) (Better than wheat/rice) Digestibi Sold on Kisankaka Foods (https://kisankaka.com/products/jower-sorghum-millet-flour). The price shown is the retail price on that storefront on 2026-10-25, not a GreenB2B quote or a wholesale price.