hirssi

Hirssi, known in English as millet, is a small-seeded cereal grain from the Poaceae family. The term covers several related grasses used for grain, most notably common millet (Panicum miliaceum) and foxtail millet (Setaria italica). In Finnish cooking, hirssi usually refers to millet and is associated with traditional dishes such as millet porridge.

Millet is an annual crop that ripens quickly and tolerates poor soils and heat. It is cultivated in parts of Europe, Asia, Africa, and the Americas and is valued for its drought tolerance and short growing season. Modern uses include human consumption and, in some regions, animal feed.

Culinary uses: Millet grains are small and pale yellow when toasted. They have a gentle, nutty flavor and a fluffy texture when cooked. They can be simmered in water or stock for porridge, soups, or pilafs; millets are also ground into gluten-free flour for bread and baking. Millet flour is often used in gluten-free or alternative breads and pastries.

Nutritional profile: Millet is gluten-free and provides carbohydrates, moderate protein, and dietary fiber. It contains minerals such as magnesium, phosphorus, and iron, and B vitamins. A 100 g portion of raw millet supplies roughly 350–360 kcal.

Storage and preparation: Rinse before cooking; typical cooking ratio is 1 part millet to 2–3 parts liquid, simmering until tender, about 20–25 minutes. Store in a cool, dry place; cooked millet keeps in the refrigerator for several days.