Organic Little Millet

Little Millet is a small and round grain belonging to the Millet family. It varies from pale yellow to light brown and has a slightly nutty flavor. Little Millet is grown in tropical countries like India, China, Malaysia, and Myanmar.

In India, it is called Kutki or Shavan in Hindi, Samai in Tamil, Chama in Malayalam, and Gajro in Gujarati. It can be eaten as rice or ground into flour to eat as roti or dosa.

Little Millet is a traditional crop in many Indian states and has been cultivated for centuries. In Ayurveda, Little Millet belongs to the Trinadhanya Varga which includes grains that are grown through grass. It helps people suffering from Vata dosha as it controls the heat produced in the body.

Many cultures believe little millet is a symbolic representation of fertility, prosperity, and abundance and so they are used to prepare delicacies during religious ceremonies and festivals.

Climate: Little Millet Samai is best grown in tropical and sub-tropical regions. It needs a high amount of moisture and humidity throughout. 

Soil: To achieve the best yield, Little Millet Samai is planted in sandy loam and clay soil. It requires the soil to have a good drainage system.

Sowing: The seeds for growing Little Millet Samai are planted manually or using a seed drill by keeping them at a distance of 20-25 cm. 

Harvesting: You can determine if the crop is mature when it turns yellow or brown. Typically, it takes 3-4 months for Little Millet Samai to fully grow. 

Threshing: After harvesting, you can thresh the crop either by hitting the stalk with a wooden stick or by passing it through a machine called a thresher.

Little Millet can last up to 6 months in the pantry if it is kept in an airtight container and placed in a cool area. Little Millet can last for up to a year if it is stored in the freezer.