Foxtail Millet/Kang/Kangni

Botanical Description
Latin Name of Foxtail Millet

Setaria italica
 About the ingredient
• India and China are the major production centers of Foxtail
millet. Until 17th century, Foxtail millet was cultivated as a
summer crop.
• It is the fast growing crop which alters from 60-120 days. It is
cultivated up to the altitude of 2000 m.
• It develops well where the rainfall (annually) which extends
from 500-700 mm.
• It does well in the soils from sandy to heavy clay but is not
suitable to saline soil and water clogged.
• It is sensitive to frost between 16-26°C. It prefers pH about
the range of 5.5-8.3.
 Medicinal Properties
•  The magnesium content in it helps the secretion of
insulin and manages metabolism of glucose in the body.
• It has low Glycemic Index, which ranks carbs by how
much they raise food glucose levels compared to a
reference food. Millets release sugar slowly in our blood
and enable to work for long durations.
• Foxtail Millets are a rich source of phosphorus.
• It does not contain gluten.
• Lignans are present in millets.
• It is high on antioxidants. 
 Ayurvedic Properties
• From an Ayurvedic perspective, millet has the following
qualities...

• Rasa: Sweet
• Virya: Heating
• Vipaka: Sweet
• Qualities: Dry, Light
• Actions on the doshas: Balances Kapha, increases Vata
and Pitta in excess
• Action on the mind: Rajasic/Sattvic
 Ayurvedic benefits.
• From an Ayurvedic perspective, millet is considered sweet,
heating, dry and light, this makes it a rather special grain
because it has the satisfying, nourishing effect of the sweet
taste but at the same time is light, easy to digest and actually
antidotes the damp stickiness that can result from eating
other heavier grains (like wheat).
• Due to its light, heating and drying effect, millet is used as
‘food medicine’ in the treatment of high diabetes, excess
weight, oedema and other excess Kapha conditions.
• If eaten in excess it may aggravate Vata or Pitta but if soaked
and then cooked with a little oil and some cooling spices (like
fennel and coriander).
 Contraindications and Side-effects.

• Millets are safe when consumed in a moderate amount, it

has been consumed as staple food by millions of peoples in
the past thousands of years. However, excessive
consumption of millet might cause an adverse effect.
• Millets contain goitrogen, a substance that interferes with
the production of thyroid hormones and
inhibits iodine uptake and utilization by the thyroid gland
which causes goitre.
• Goitre causes dry skin, anxiety, depression and slow thinking
 Culinary uses of the ingredient.
• Millet can be used whole in soups or as a side
dish to meals. When using it in soups it just
needs to be soaked for a couple of hours
before cooking.
• Millet flour can also be used to make
porridges, puddings, hot or baked cakes,
badam halva, idli, khichdi, pongal, dhosa, etc.
Thank you.

- Bhavi Kapadia
- Riddhi Jhawar