Millet

Millet is undoubtedly the oldest of all cereals. It was cultivated in the Stone Age in many regions of Central Europe. Millet was the main crop in Roman times, later replaced by oats, potatoes and corn.

Slightly bitter, but typical flavour.

Used simply as hulled millet, or flakes, it can be used in soups or other dishes. Millet has the highest mineral content of any cereal. It is not only consumed due to its nutritional values, but also for its medicinal characteristics. It contains iron, fluorine, phosphorus, sulfur, magnesium and lime, as well as a large concentration of silica acid which is an essential component of the human body (tissue, cartilage, skeleton, etc.).