Jowar, also known as sorghum, is a gluten-free grain widely cultivated in tropical and subtropical regions. It is a staple food in many parts of Africa and India, valued for its high nutritional content, including protein, fiber, and essential vitamins. Jowar can be ground into flour, used in porridge, or cooked as whole grains. This versatile grain is drought-resistant, making it an important crop for food security in arid areas. Jowar is often used to make traditional dishes like jowar roti in India, showcasing its cultural significance and adaptability in various cuisines.