Concept

Foxtail millet

Foxtail millet, scientific name Setaria italica (synonym Panicum italicum L.), is an annual grass grown for human food. It is the second-most widely planted species of millet, and the most grown millet species in Asia. The oldest evidence of foxtail millet cultivation was found along the ancient course of the Yellow River in Cishan, China, carbon dated to be from around 8,000 years before present. Foxtail millet has also been grown in India since antiquity. Other names for the species include dwarf setaria, foxtail bristle-grass, giant setaria, green foxtail, Italian millet, German millet, and Hungarian millet. Foxtail millet is an annual grass with slim, vertical, leafy stems which can reach a height of . The seedhead is a dense, hairy panicle long. The small seeds, around in diameter, are encased in a thin, papery hull which is easily removed in threshing. Seed color varies greatly between varieties. File:Food grain foxtail millet.jpg|Seeds of foxtail millet File:Japanese Foxtail millet 01.jpg|''[[Mochi]]-Awa'', Japanese foxtail File:কাউন ক্ষেত.jpg|Millet fields in Bangladesh Names for foxtail millet in other languages spoken in the countries where it is cultivated include: কণী ধান (koni dhaan) কাওন দানা (kaon dana) कांगणी (Kangni) kang Gurung : Tohro awa (粟) jawawut ನವಣೆ (navane) or ನವಣಕ್ಕಿ (navanakki) jo (조). The grain obtained from it is called jopsal (좁쌀), a word that is commonly used in Korean as a metaphor for pettiness or innumerable small things (such as bumps of a skin rash) sekoi, jawawut തിന (thina) Mandarin Chinese: su (粟). Also called xiǎomǐ (小米), which is the term commonly used for the grain after it has been husked (husks have been removed); unhusked grain is called guzi (穀子) in Northern China. kang or rala (राळं) Mising: Anyak Kaguno କଙ୍ଗୁ (kaṅgu) or ଟାଙ୍ଗଣ (ṭāṅgaṇa) ਕਂਗਣੀ/کنگنی (Kangni) mogara (могара) or chumiza (чумиза) प्रियङ्गुः (priyangu) or कङ्गुः (kangu) thana haal தினை (thinai), இறடி (iradi), ஏனல் (enal), கங்கு (kangu), கவலை kavalai, or kambankorai; nuvanam (millet flour).

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