Jowar

यवनाल

Juwar/Yavnala (Sorghum/Jowar) is the second most important millet in India. It is the staple grain of Maharashtra, Karnataka, and parts of Andhra Pradesh. The plant is 6-10 feet tall. Sorghum grains are used to make rotis (Jowar Bhakri), which are a daily food in these regions. It is heavy, cooling, and strengthening. Various types exist — some sweet, some non-sweet. The green plant contains Dhurin (a cyanogenic glycoside) which makes it toxic for cattle in certain conditions. Jowar roti is consumed with various accompaniments. Verses: 67-68.

What is Jowar / Sorghum (Juwar / Yavnala / यवनाल)?

<p>Juwar/Yavnala (Sorghum/Jowar) is the second most important millet in India. It is the staple grain of Maharashtra, Karnataka, and parts of Andhra Pradesh. The plant is 6-10 feet tall. Sorghum grains are used to make rotis (Jowar Bhakri), which are a daily food in these regions. It is heavy, cooling, and strengthening. Various types exist — some sweet, some non-sweet. The green plant contains Dhurin (a cyanogenic glycoside) which makes it toxic for cattle in certain conditions. Jowar roti is consumed with various accompaniments. Verses: 67-68.</p>

Therapeutic Actions (Karma)

<ul><li>Balya (strength-giving)</li><li>Sheetala (cooling)</li></ul>

Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.