MILLET

Origin:	Millet may be the oldest grain variety and was already cultivated in Central Europe in the Stone Age. Millet was the primary crop during the time of the Romans, but was later replaced by oats, potatoes and corn.
Appearance:	Depending upon the varietly, mostly small rounded seeds with husks
Taste:	Individual and slightly, but not unpleasantly bitter taste
Uses:	Millet can be traced back to the stone age and was not only used for its nutritional value, but also for its medicinal characteristics. It comes as the husked seed or as flakes, and may be used in soups, couscous, baked puddings and other dishes.
Contents:	The seed has the highest level of minerals of any grain in existence. It contains iron, fluorine, phosphorus, sulfur, magnesium, and lime. In the millet seed, we also find a large concentration of silicic acid. This is an essential component of the body, since silicic acid and calcium are the most important elements to tissue, cartilage and skeleton.
Products:	Millet - husked Millet - flour Millet - flakes Millet - crushed seed Millet husk - dust-free Millet - husked, organic Millet - flour, organic Millet - flakes, organic Millet - crushed seed, organic Millet husk - dust-free, organic