Millet is divided into two types, with hairy and partial spikes on the culms and sticky seeds. The one without hairs on the stalks and with loose spikes and non-sticky seeds is jik. Although similar in appearance to millet, this type of rice is much stickier than millet, and is mainly produced near China's Shanxi Province, where it is an important ingredient in local rice cakes.

The origins of millet and millet are distinctly different; although they are both derived from the grass family of plants, they are derived from two different varieties of the grass family of plants: millet from the grass family of plants called millet, which is an ingredient obtained by grinding the ripe seeds of the plant, and millet from the nucleus family of plants called grain, which is an ingredient processed from the ripe seeds of the plant.