Millets come in different shapes and colors, and the term “millet” describes a diverse group of ancient small seed crops. Actually, millets have always been an important staple grain for humans and belong to the most ancient cultivated crops [1,2]. Currently, the common millet (Panicum miliaceum, also known as proso millet) is the one predominantly used for human consumption in the US and Europe. In Africa and Asia, pearl millet (Pennisetum glaucum), foxtail millet (Setaria italica), finger millet (Eleusine coracana) and teff (Eragrostis tef) are the dominant staple grains, depending on the region. For a more detailed taxonomy of the millets, please read more here.
The Millet Project aims at reintroducing a diversity of millets in our modern food. There are sheer endless possibilities to integrate this healthy, gluten-free grain in your everyday life: as a porridge, a healthy side, a soup, a vegetarian patty, a salad, a “milletto”, or a sweet souffle – and even as a milk substitute. Explore our recipes, join our Millet Dinner Club or send in your own favorite recipe!
If you want to learn more about the variety of millets, read on about it here, and check out our millet seed library!
 Lu et al. PNAS (2009) 106(18): 7367-72
 Manning et al. Science (2010) 38 (2): 312-322