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A sweetener made from a cereal grass originating in Europe. Sorghum is grown primarily for animal feed, but is also harvested as grown stalks to be boiled into a liquid that is processed into syrup.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A type of flour milled from sorghum grain. Sorghum flour lacks gluten, so it isn’t suitable for making yeast breads.

A cereal plant that is native to Africa, but is cultivated in many parts of the world. Sorghum is sometimes confused with millet.

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.