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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 12 reviews|
Average Customer Review:
( 12 customer reviews )
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Most Helpful Customer Reviews
41 of 41 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.
7 of 7 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.
3 of 3 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.
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.
3 of 4 found the following review helpful:
Pops up nicelyDec 24, 2012
It took some trial and error to get this right, even after watching the videos.
We ended up using oil in a stock pot, leaving it uncovered. We popped it at a higher temp than popcorn - lower temps and covering it made it take too long to pop, and it burned.
Pops up roughly 80%.
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