Sorghum is a kind of cereal grain. After shelling, it becomes sorghum rice. It is one of the traditional five grains in my country.

There are two types of sorghum: red and white. Red sorghum is called wine sorghum and is mainly used for wine making. White sorghum is used for food. It is warm in nature and sweet in taste. According to its properties and uses, it can be divided into edible sorghum and sugar sorghum. , broom with sorghum.

Sorghum (Sorghum bicolor?(L.) Moench) is an annual herbaceous plant of the family Gramineae. The stalks are thicker, upright, and have supporting roots on the base nodes. The leaf sheath is hairless or slightly white; the ligule is dural, with a rounded apex and ciliated edges.

The panicle is loose, the main axis is exposed, the common stem is erect or slightly curved; there are 3 stamens, and the anthers are about 3 mm long; the ovary is obovate; the style is separated and the stigma is broom-shaped. The caryopses are flat and convex on both sides, light red to reddish brown, 2.5-3 mm wide when ripe, and the top is slightly exposed. The stalk of the stalked spikelet is about 2.5 mm long, and the spikelet is linear to lanceolate. The flowering and fruiting period is from June to September.

Sorghum likes warmth and light, and has certain high-temperature resistance. Distributed in tropical, subtropical and temperate regions around the world. It is cultivated in all provinces and regions in northern and southern China. Sorghum is used as food in China, North Korea, the former Soviet Union, India and Africa.

Sorghum rice is sweet in taste, warm in nature, and astringent. It harmonizes the stomach and eliminates accumulation, warms the middle and astringent intestines, and is mainly used to treat spleen deficiency, dampness, and indigestion.