Köles

Köles is the Hungarian name for millet, a group of small-seeded cereal grains cultivated for thousands of years in Asia and Africa. In general usage, millet refers to several species, most notably proso millet (Panicum miliaceum), but also foxtail millet (Setaria italica) and pearl millet (Pennisetum glaucum). In Hungarian cooking, köles most often means the light-colored, hulled seeds produced by proso millet.

Millet is a drought-tolerant, fast-maturing crop that grows on poor soils and requires relatively little input. It is harvested for whole grain or hulled kernels, which can be milled into flour or used as grain in dishes.

In cooking, köles is used to make porridge or kása (millet porridge) with milk or water, sometimes flavored with sugar, cinnamon, or fruit. It can be simmered as a pilaf, added to soups, or baked into breads and desserts. In gluten-free diets, millet-based products provide an alternative to wheat.

Nutritionally, millet is a source of carbohydrates, dietary fiber, and minerals such as magnesium, phosphorus, and iron, as well as B vitamins. It is naturally gluten-free, though cross-contamination can occur during processing.

Millet has a long history in many regions, including Central and East Asia, the Indian subcontinent, and parts of Africa and Europe. In recent years it has gained interest as a climate-resilient crop and a versatile ingredient in modern and traditional foods.