Tarahumara Popping Sorghum
This sorghum originated with the Tarahumara people of Mexico, but popping sorghum is also well known in western Africa.
Traditionally popped, then ground into flour. Grows 10-12' tall as a tall grass or grain.
Grains are about the size of peppercorns, and can be ground into a nutritious, gluten-free flour for baking. Sorghum is one of a number of grains used as wheat substitutes in gluten-free recipes and products.
Popped sorghum is a crunchy, fluffy and healthy treat that looks like a miniature popped corn but slightly sweeter, more crunchy and with no hulls to stick in your teeth! To achieve the best "pop", this sorghum needs to be dried down to a moisture level around 15% by spreading the kernels on large cookie sheets in the sun or in an unlit gas oven for a day or two. Test the dryness by popping a small batch, and then store the kernels in an air-tight glass jar.