Pearl millet (Pennisetum glaucum), also known as bajra in India, is a small, round grain and a major staple crop, primarily grown in arid and semi-arid regions of Africa and South Asia. It’s one of the most drought-tolerant cereals, thriving in poor soils and high temperatures. The grain is typically pale yellow, gray, or white, with a nutty flavor.

• Culinary Uses: Pearl millet is ground into flour for flatbreads (e.g., roti, bhakri in India), used in porridges, or cooked whole like rice. It’s also fermented for beverages or used in snacks.

• Nutrition: Per 100g (cooked), it provides about 120 calories, 4g protein, 1g fat, 24g carbs, and is rich in fiber, magnesium, phosphorus, and B vitamins. It’s gluten-free and has a low glycemic index.

• Commodity Status: Pearl millet is a food commodity, traded in bulk, particularly in India (the largest producer), Nigeria, and Niger. It’s less globally traded than wheat or rice but vital for food security in dry regions. Prices depend on local harvests and demand.

• Plant Characteristics: The crop grows 3-6 feet tall, with long, cylindrical seed heads. It matures in 60-90 days, making it a fast-growing option for farmers.

Pearl millet is valued for its resilience and nutritional benefits, especially in regions prone to climate stress.