Kaon - Foxtail Millet
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Kaon adds a mellow crunch to this dish where we have used some widely available Indian Pennywort (thankuni), and Eucalyptus honey.
about the grain
Foxtail Millet has been part of the Asian food culture for a long time. Locally known as Kaon or Kangni in India, it is a great gluten-free alternative and has been an indispensable part of traditional and regional Indian cuisine.
| flavour |
toasted, nutty |
| aroma |
maillard |
| cooking method | absorption method |
| time |
8-12 minutes |
|
appearance |
the uncooked grains are brownish-yellow in colour and look like small orbs |
| storage | store it in a dark, moisture-free place |
what you can cook with it
As an alternative carb-source, Kaon can be used in almost anything. You can throw it a bowl of salad or make a porridge out of it with toppings of your choice.
| botanical name | Setaria italica |
| origin | Darjeeling, West Bengal |
| processing | washed and dried |
| medicinal value |
gluten-free, high in fibre, antioxidant |