There was some discussion on this list of red proso, and the fact that below the husk of whatever color, the proso grain is usually a shade of yellow or white. Sorghum on the other hand, is known for the variety of colors of its outer coating (pericarp), but apparently also its underlayers (testa) and the endosperm. See https://www.sorghumcheckoff.com/agronomy-insights/sorghum-grain-color/ Pearl millet (which like sorghum does not have a hard outer husk, tends to be shades of grey and tan. However, I have seen photos of varieties of pearl millet that shade towards yellow or a variety of colors. See for example this image from an article by Mandira Kapri et al (source with image) https://www.pinterest.com/pin/244179611039105341/ Foxtail millet also has a color variation, both of the husk (like proso), but also under the husk - typically yellow, but there are white and black varieties. See this link for a black variety marketed for sale: https://www.pinterest.com/pin/244179611033737721/ Teff (our millet of the month in November) can be brown or ivory colored. Finger millet seems to be always reddish, and most other millets seem in my limited exposure to them to have a typical color (usually light) and not much variation. On another topic, Devid Brenner shared an article about a use of CRISPR to create a variety of foxtail millet with a popcorn like fragrance. Foxtail millet does not naturally have much in the range of fragrance as say a grain like rice can have. See: Yanyan Zhang, et al, "De novo creation of popcorn-like fragrant foxtail millet" J. Integr. Plant Biol., 65: 2412-2415. https://doi.org/10.1111/jipb.13556 . The various flavors of millets is a topic that has come up before (and could use some more comparative descriptions, IMO), but the fragrance of millets and their respective varieties is another interesting topic that doesn't seem to have had much attention. Don Don Osborn, PhD (East Lansing, MI, US - +1 202-621-3911) North American Millets Alliance