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Sweet White Sorghum Berries, 1 lb.
Sweet white sorghum is the sweetest tasting, healthiest, and most digestable of the sorghum grains.
1 pound bag
More protein than rice
More calcium, iron, Vitamine A and B vitamines than rice
Use in any recipe where whole wheat berries are used
Save money with combined shipping by ordering several items from Barry Farm.
|Average Customer Rating:
|| based on 18 reviews|
Average Customer Review:
( 18 customer reviews )
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Most Helpful Customer Reviews
47 of 47 found the following review helpful:
Made tasty popcornDec 23, 2008
By S. Garner
I purchased this to make "popcorn", which I saw on Andrew Zimmern's Bizarre Foods (Ethiopia episode, season three). I placed a small pot with a lid on medium-high heat with some canola oil. I added the sorghum, and then kept the kernels moving. Amazingly, they actually started popping. I half-expected them to simply burn, but they popped quite nicely. Sorghum kernels are very small, producing a miniature "popcorn" that is slightly larger than an unpopped popcorn kernel. Popped sorghum has a heavier, fuller taste than regular popcorn. Best of all, there are no kernel husks in the end result... just little fluffy popped sorghum. I experimented with popping different quantities and found that keeping the amount limited works best. With larger quantities, a significant number of the kernels did not pop. However, this wasn't all that bad... as the unpopped sorghum kernels were very delicious as well, not at all hard or crunchy. The unpopped kernels had a nice toasted flavor, a lot like corn nuts.
Sorghum is one of those "wonder grains", that is used for everything from making sugar, molasses, animal feed, alcohol and biofuel. But, I now know that it makes a nice popcorn as well.
10 of 10 found the following review helpful:
no reactionsJan 26, 2010
By Jonah's Mom
As with all bulk style grain purchases I was concerned about gluten cross-contamination. We had no problems with this product.
4 of 4 found the following review helpful:
Key to poppingSep 11, 2012
By Alexander J. Keenan
The key to any popping is high temperture oil!!!
I have puffed many types of noodles and popped many kinds of seeds.
You need the right oil. Google high temp cooking oil and get it to the point where it is starting to smoke just a little.
At that point you put in the grain and POP it goes.
2 of 2 found the following review helpful:
looks like quarter size "popcorn" when poppedSep 19, 2013
This is a good alternative to real popcorn if you have a corn allergy or if you just want to try it. It doesn't have as much flavor as regular popcorn and is definitely not what I would call "sweet" like a kettle corn, but it isn't bitter either. It does taste very similar to popcorn.
As other reviewers wrote, the key is using high heat oil (Canola, Safflower, Peanut, etc - not olive or "vegetable" oil). I used stove top popping in metal revere pan with lid and canola oil. Pop it in small batches or risk burning it. Use about teaspoon of high temp, high quality oil and no more than a quarter cup of sorghum berries at a time. I popped it in a tall 3 qt revere saucepan with lid, but I suspect any of the churn style stove top poppers would be much better - it will make a mess without a lid. Once oil was hot I tested a couple sourghum berries and when they popped I added the quarter cup, placed lid on and slid the pan on my stovetop until many had popped. not all kernels will pop, but the unpopped will be tasty and will be as hard as unpopped popcorn.
If you are not allergic to corn, stick with regular popcorn unless you just want to give this a try.
1 of 1 found the following review helpful:
PoppedNov 07, 2012
By D. HYMAN
I like to pop this in a pan. It "pops" into small puffs and the ones that do not pop are nice and crunchy like a little nutty ball of toast. It does not seem to appeal to everyone. I shared the popped version of sorghum and the response was 50/50 on the taste. Have not made cereal in the morning with it yet but people swear it is delicious with milk and sugar.
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