Here is another comparison related to the previously shown millets. First, however, I apologize for the links in the middle of the previous email that were the result of my attempt to move the images in-line wth the text. Please access the attachments and ignore the inline links. Attached is a composite image of the water in which each of these millets was soaked. It is my practice to rinse whole grains before cooking, and in the case of millets also to soak them for a period of time (usually overnight or morning to evening). I then dump that into a strainer and rinse again before the actual cooking. In the case of each of these two millets, I saved the soaking water since the difference was so striking. This might not help in identifying the millets, but still might be interesting. I've retained the same "left - right" tags for reference. DO, EL, MI, US NAMA On Sat, Jun 13, 2026 at 10:28 PM Don Osborn <don@milletsalliance.org> wrote:
This is a hard one. Here are images of the grain of two millets, side by side. These are small (minor) millets, imported from India. What are they?
The first image shows the hulled grains, uncooked.
The second image shows the cooked grains.
These images are at 20%. They occupy the same left-right positions in both images. If anyone wants to look more closely I can send the full sized ones.
I mentioned these two recently to Joni and Gary, but they have not seen the images yet. Nevertheless, if they want to respond, please allow a little time in case others have guesses.
Later I'll offer some comments on my personal taste tests of the two.
Don
Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance
