Hegari is a term used primarily in the Indian subcontinent, specifically in the region of Sind, to refer to a traditional variety of millet, scientifically known as Sorghum vulgare. It is a coarse grain that belongs to the grass family and is widely cultivated for its edible grain.
The hegari plant is characterized by its tall and upright stalks, which can grow up to 5-6 feet in height, and broad leaves. It produces a cluster of grain-bearing flowerheads at the top, which contain small, round, and hard seeds. These seeds are creamy or milky white in color, and some varieties may have a reddish hue as well. The taste of hegari is mild, slightly nutty, and often compared to corn.
In culinary terms, hegari finds extensive use as a staple food in many regions of Sind, where it is milled to produce flour, used for making a variety of bread, rotis, and flatbreads. It is also used in the preparation of porridge, as an ingredient in traditional soups, or as a base for fermented drinks. The grain is highly nutritious and gluten-free, making it suitable for individuals with specific dietary requirements.
Additionally, hegari is also utilized as cattle feed due to its high protein content and ability to withstand varying climatic conditions. The plant itself is often cultivated as a forage crop, used for silage and fodder production.
Overall, hegari is a versatile and significant cereal crop that plays a vital role in the economy, food culture, and agricultural practices of the Sind region.
