Millet refers to a group of small-seeded cereal grains cultivated for thousands of years throughout Africa and Asia. The variety most commonly available in North America is proso millet (Panicum miliaceum), recognized by its small, golden-yellow grains and mild flavor. Naturally gluten-free, millet provides fiber, minerals, B vitamins, and protective polyphenols, including ferulic acid. Depending on how it is cooked, millet can be light and fluffy or soft and creamy, making it versatile in both savory and sweet dishes.