Sorghum is a species of grain that is cultivated widely in tropical and subtropical regions. It is also known as great millet, broomcorn, and guinea corn, because it is closely related to both millet and maize (corn).
Sorghum is the world's fifth-most important cereal crop after rice, wheat, maize, and barley. Varieties of sorghum are also grown for forage, syrup production, and ethanol.
Sorghum is used to make porridge and flatbreads, as a couscous, or fermented to make alcoholic beverages. It does not contain gluten and can be used in gluten-free diets or to make gluten-free beer.