The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when ground into flour, falafel. It also is important in Indian cuisine, used in salads, soups and stews, and curry, in chana masala, and in other meal products like channa. In 2019, India was responsible for 70% of global chickpea production.
Green Millet is one of the oldest foods from the family of millets very well known to humans and possibly the first cereal grain to be used for domestic purposes. Green Millet is highly nutritious, non-glutinous and is easy to digest.
Sorghum is a genus of about 25 species of flowering plants in the grass family. Some of these species are grown as cereals for human consumption and some in pastures for animals. One species, Sorghum bicolor, was originally domesticated in Africa and has since spread throughout the globe.