Finger millet, also known as ragi, is a nutritious grain widely cultivated in parts of Africa and Asia. It is known for its high levels of calcium, iron, and dietary fiber, making it a valuable food source for many communities. The small, round seeds are typically ground into flour and used in various dishes, including porridge and flatbreads. This resilient crop thrives in dry and arid conditions, making it an important staple in regions prone to drought. Finger millet is also gluten-free, making it suitable for individuals with gluten intolerance. Its cultivation supports sustainable agriculture and food security in vulnerable areas.