Millet is eaten around the world, from China, Africa and Hunzaland where it is the traditional staple, to India, Central Europe, and Canada where it is a supplemental crop. Millet comes in many types and colours. Millet's small, compact grains and ready adaptation to cold, northern environments make it a very strong, energizing grain. In fact, it is more energizing than rice, and we use it often, by itself, or cooked together with rice, especially in the autumn and winter and on cooler days. Millet also stimulates creativity.

Produce of the USA