Bajra (Pearl Millet):
Botanical name: Pennisetum glaucum.

It is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The earliest archaeological records in India dated to around 2000 BC, and it spread rapidly through India reaching South India by 1500 BC, based on evidence from the site of Hallur.

Grown in dry and hot places of the land, bajra or the spiked millet is a part of Indian food.

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Benefits and Uses of Bajra

Bajra can be used after boiling or frying. Bajra’s preparations made after its germination is useful in Typhoid. Even fumes of Bajra are useful in fever.

Bajra is wholesome in chronic fever. Bajra gives good result in diseases like asthma, bed wetting, diarrhea, dysentery, common cold etc. When a person suffers from excessive urination, use of bajra gives relief in it.

Preparation made from bajra flour with butter milk is a delicious food used in Rajasthan.  Bajra roti with curd is useful in loose motion. Bajra flour fried in pure ghee and cooked with water mixed with jaggery is useful in feeling of nausea .  Flour of bajra is more energetic and should be used with ghee. Use of hot poultice made from bajra gives good relief in edema, headache, piles, abdominal pain, abdominal distension etc.