White Sorghum Seeds – Jowar for Traditional & Modern Cooking

White Sorghum Seeds, commonly known as jowar in India, are small, round whole grains with a mild, slightly nutty flavour and a pleasantly chewy texture when cooked. Sorghum is an important traditional grain in parts of India and Africa and is increasingly used in a wide range of contemporary grain-based dishes.

Whole white sorghum can be cooked much like other whole grains and used in porridge, salads, pilafs, soups and grain bowls, while the grain can also be milled into flour for traditional flatbreads. In Indian cooking, sorghum flour is particularly associated with jowar roti, bhakri and other unleavened breads. Sorghum can also be popped to create a small, crunchy snack or topping.

Hindustan Imports offers White Sorghum Seeds in 1kg, 5kg and 25kg packs, making them suitable for home cooks as well as restaurants, caterers and bulk buyers.

Why Choose White Sorghum Seeds from Hindustan Imports

• Versatile whole sorghum grain, suitable for traditional and contemporary recipes.
• Available in 1kg, 5kg and 25kg sizes for home, catering and bulk buyers.
• Also known as jowar, a popular name customers may use when searching for sorghum in Australian and Indian grocery stores.
• Suitable for cooking whole, milling into flour or popping as a crunchy grain topping.
• Free Melbourne Metro delivery on online orders over $90.
• Convenient online shopping, Click & Collect and in-store pickup in Dandenong South, with options for business and bulk purchasing.

* Note: Sizes are subject to stock and availability.

Suggested Uses (Across Cuisines)

• Indian & South Asian: Grind into flour for traditional jowar roti, jowar bhakri and other unleavened flatbreads, particularly associated with regions including Maharashtra and Karnataka.
• Indian: Cook whole sorghum and serve alongside curries, vegetables and spiced dishes as a hearty grain alternative.
• African: Use sorghum in traditional porridges and cooked grain dishes, which are important food preparations across parts of Africa.
• East African: Sorghum flour can be used in traditional fermented flatbreads such as injera, while sorghum is also used in other fermented and unfermented preparations.
• Modern Australian & Western: Cook whole sorghum for grain salads, warm bowls and vegetable-based meals. Its chewy texture makes it particularly suitable for salads and meal-prep dishes.
• Breakfast: Prepare cooked sorghum as a warm grain porridge, pairing it with milk or plant-based alternatives, fruit, spices or other toppings.
• Snacks & Toppings: Pop sorghum seeds for a small, crunchy snack or use popped sorghum as a topping for salads and other dishes.
• Grain Dishes: Use cooked sorghum in pilafs, soups, stews and grain bowls, where its firm texture complements vegetables, legumes and aromatic seasonings.

White Sorghum Seeds from Hindustan Imports are a versatile whole grain for Indian, African and contemporary Australian cooking. Also known as jowar, they are available in 1kg, 5kg and 25kg packs, making them practical for home cooks, restaurants, caterers and bulk food buyers. Shop online or visit Hindustan Imports in Dandenong South, Melbourne.

Explore our full Beans, Lentils & Pulses Collection for more grains, pulses, legumes and seeds.