It is one of the oldest crops. Its original home is China, East Asia and India. Millet grains have been found in various places in Europe in buildings dating back to the Neolithic period, and it likely spread to us from the east via the Black Sea. Until the early modern period, it was the main cereal in the human diet. It was gradually displaced by wheat, rye, and later by rice, maize and potatoes.

Millet was one of the main cereals of the Slavs, who consumed it in the form of nutritious porridges, flatbreads and soups. The most consumed product made from millet is millet groats.

Millet groats are an alkaline cereal and are therefore suitable for stomach problems; they are used to bake excellent pastries, flatbreads and various sweet biscuits, and are great for thickening soups and sauces.

It is a source of potassium, magnesium, phosphorus, iron, copper, zinc, and among vitamins, it contains a large amount of vitamin B and fibre.

Millet does not contain gluten.

It is of a warm nature and has a sweet and salty taste. It strengthens the kidneys and is especially suitable during pregnancy, and millet broth alleviates pregnancy-related vomiting. It tonifies the blood, dissolves dampness, is diuretic and detoxifying. It is suitable for diseases of the upper and lower respiratory tracts because it dissolves mucus, and for feelings of heaviness in the body and coldness in the lower limbs.