NaturKraftWerke Brown millet wild ground Demeter

The brown wild millet (URUCHLOA RAMOSA) is the original millet and has a very high content of minerals and trace elements. In contrast to golden millet, brown millet cannot be hulled or boiled until soft and can therefore only be processed in ground form. Like oats, millet belongs to the panicle grasses and was originally native to eastern India. However, it was already cultivated in northern Europe in pre-Christian times and is one of our oldest cultivated plants. Millet is one of the gluten-free cereals and can make an important contribution to the diet of gluten-sensitive people. INGREDIENTS Brown wild millet (Germany) from controlled biodynamic cultivation.RECOMMENDED USE 2 x 2-4 heaped teaspoons daily mixed in vegetable or fruit juice or e.g. soya, rice or oat milk as a drink. Can also be stirred into muesli, yoghurt, low-fat curd cheese (preferably Budwig Crème) or over ready-made.