Product description
KODO MILLET — ONE GRAIN, MANY NAMES
Kodo millet (Paspalum scrobiculatum) has been cultivated across the Indian subcontinent for over 3,000 years. It is known by distinctly different names across regions: Varagu in Tamil Nadu, Harka or Haraka in Karnataka, Kodra or Kodon in Hindi-speaking regions, Arikelu in Andhra Pradesh and Telangana, and Kodro in Gujarat. This regional variety in names reflects the grain’s deep roots across South Indian and Deccan agricultural tradition — a staple in communities where it grew on soils too marginal for rice or wheat.
THE HIGHEST POLYPHENOL CONTENT AMONG MILLETS
Among the commonly cultivated and consumed millets, kodo millet stands out for its polyphenol content — the antioxidant compounds concentrated in the grain’s bran layer. Peer-reviewed nutritional research has consistently shown kodo millet to have higher polyphenol activity than foxtail millet, pearl millet, sorghum, and most other millets studied in comparison. Polyphenols are associated with the grain’s ability to help manage oxidative stress in the body, a general nutritional property rather than a specific medical claim.
A GENUINELY STRONG FIBRE AND PROTEIN PROFILE
Kodo millet provides approximately 10.2g of dietary fibre per 100g — among the highest fibre content of any commonly available grain, dramatically more than white rice (0.2g) or wheat (1.2g), and higher than most other millets. It also provides approximately 10.6g of protein per 100g. This combination of high fibre and meaningful protein makes kodo millet one of the more nutritionally substantial whole-grain alternatives for everyday cooking.
LOW GLYCEMIC INDEX
Kodo millet has a low to moderate glycemic index, estimated in the range of approximately 35–55 across research studies — significantly lower than white rice (typically 70–85) or white bread (around 70–75). Its high fibre content is the primary mechanism: fibre slows carbohydrate digestion and glucose release into the bloodstream. This is general nutritional information rather than specific dietary advice — if managing blood sugar is a health concern, a healthcare provider’s guidance should take precedence.
NATURALLY GLUTEN-FREE
Kodo millet contains no gluten, making it a naturally gluten-free grain suited to those avoiding gluten for dietary or sensitivity reasons. As with all naturally gluten-free grains, those with coeliac disease or severe gluten sensitivity should confirm cross-contamination controls during processing directly with us.
A NOTE ON SOURCING AND PROCESSING QUALITY
Kodo millet from well-sourced, properly processed suppliers is safe and nutritious. It’s worth knowing that this grain’s outer hull can harbour fungal contamination if improperly stored or processed at a commodity level — one of the reasons sourcing from a trusted, quality-verified supplier matters more for kodo millet than for some other grains.
HOW TO COOK KODO MILLET
Mild, slightly earthy flavour — cooks similarly to rice in approximately 20–25 minutes.
- Rinse thoroughly under running water (kodo millet’s small, round grains benefit from a good rinse before cooking).
- Optional but recommended: soak for 30 minutes before cooking to reduce cook time and improve digestibility.
- Cook in a 1:2.5 ratio (1 part kodo millet to 2.5 parts water) for approximately 20–25 minutes until water is absorbed.
- Varagu pongal: a traditional South Indian preparation with ghee, cumin, and black pepper — interchangeable with rice pongal.
- Kodo millet rice (sadham): cooked as a plain rice substitute and served with sambar, rasam, or any curry.
- Kodo millet upma: roasted with spices and vegetables for a savoury breakfast preparation.
- Porridge: cooked with more water and sweetened with jaggery for a traditional morning preparation.
- Grain bowl: cooled cooked kodo millet as the base of a salad or grain bowl.
STORAGE
Store in a cool, dry place in an airtight container, away from moisture, sunlight, and strong odours. Kodo millet’s natural oil content means it keeps best in an airtight environment, particularly in the UAE’s warm climate. Consume within a reasonable timeframe for best quality.
Nutrition Table
Basis: Per 100g dry weight — values from peer-reviewed research on Paspalum scrobiculatum (kodo millet)| Nutrient | Per Serving | Per 100g/ml | % DV* |
| Energy | — | ~353 kcal | 18% |
| Total fat | — | ~3.6g | 5% |
| Total carbohydrates | — | ~66–75g (varies by variety) | 24% |
| — Dietary fibre | — | ~10.2g (among highest of common millets) | 36% |
| Protein | — | ~10.6g | 21% |
| Calcium | — | ~27–31mg | 3% |
| Iron | — | ~0.5–2.0mg | — |
| Magnesium | — | Significant source | — |
| Polyphenols / Antioxidants | — | Highest among commonly available millets (peer-reviewed) | — (no DV) |
| B Vitamins (B3/Niacin, B6, Folate) | — | Present, significant sources | — |
| Glycemic Index | — | Low to moderate (approx. 35–55) | — |
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Sign UpPolyphenols are antioxidant compounds concentrated in the bran layer of grains. Kodo millet’s bran composition gives it a notably high polyphenol profile compared to other commonly consumed millets including foxtail, pearl, and finger millet — a consistent finding across peer-reviewed nutritional research comparing millets. This is a genuine, research-supported differentiator rather than a marketing claim, and it’s one of the reasons kodo millet occupies a distinct place in traditional food wisdom alongside its fibre content.
Yes — kodo millet contains no gluten and is naturally gluten-free. Those with coeliac disease or severe gluten sensitivity should confirm cross-contamination controls during processing directly with us, since “naturally gluten-free” doesn’t guarantee a dedicated gluten-free facility.
Rinse thoroughly, soak for 30 minutes if possible, then cook in a 1:2.5 ratio (kodo millet to water) for approximately 20–25 minutes. It can substitute for rice in most dishes — pongal, upma, khichdi, grain bowls, and porridge all work well. It has a mild, slightly earthy flavour that takes on the character of whatever spices or additions you use.