Millet grains originated more than 4,000 years ago from African grass. These grains were discovered in pots used for storing seeds at archaeological sites in present day China, India, Europe and different parts of Africa.
Due to their health benefits and simplicity to cook, millets have been a staple part of people's diet among many communities across the world. Millet seeds pop up in literature, sculptures, paintings, folk songs and religious compositions from different times and geographies, suggesting that is indeed an "ancient grain" that our ancestors considerably valued. Many of these millet preparations in traditional cuisines have survived to this day in different parts of India, China, Japan, Korea, Russia, Turkey, Russia, Ethiopia, and numerous other countries.
There are many different types of millet too, allowing for a variety of methods of making these amazing whole wheat grains. Proso millet is one of the most commonly found millets in the world - it is also known as "common millet". There is also the pearl millet, foxtail millet, kodo millet and finger millet to name some other types.
Millets are extremely hardy crops with some, like the Proso millet, needing just 70 days to be ready for harvest. Their ability to adapt to short cultivation times is probably what made this the staple grain of nomadic communities across Central Asia in the past, spreading to different countries as these tribes moved from place to place.
When compared to other cereal grains, millets do not ask much from the soil, are fed by the rain, and are not easily susceptible to pests either in the field or during storage. Considering how likely it would be that early humans would be able to access drylands when compared to wetlands, it becomes apparent why millets are the go to grains to meet dietary needs.
In places such as India, millet continues to be a significant part of tribal communities’ diets in different parts of the subcontinent. Until the large scale investments in paddy and wheat promotion during the green revolution, millets were the staple grains of large sections of the population, specifically to those that did not have access to assured irrigation for their lands.
With growing health consciousness, environmental concerns, and the pressing need to update our food systems to survive and endure climate change, millets are finally making a comeback.
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