Yes, jowar does have a slightly bitter taste. This can vary depending on the variety and how it is prepared. Jowar is known for its unique flavor profile, which some people describe as slightly earthy or nutty. However, it is important to note that the level of bitterness can vary from person to person, as taste preferences are subjective.
Read a related post: Is jowar bad for hypothyroidism?
The bitterness in jowar can be attributed to certain compounds present in the grain, such as tannins and phenolic compounds. These compounds are natural plant chemicals that can contribute to the taste and health properties of jowar. While some people may find the bitterness pleasant and enjoy it, others may find it off-putting.
To reduce the bitterness in jowar, there are a few methods that can be applied during cooking. One common method is soaking the jowar grains or flour before cooking. This can help to reduce the bitter taste by leaching out some of the compounds responsible for the bitterness. Another method is to ferment the jowar dough, similar to how sourdough bread is made. Fermentation can help to improve the flavor and make the jowar less bitter.
It’s also worth mentioning that jowar is often used in combination with other ingredients or spices to enhance its flavor. It is commonly used in various traditional Indian dishes like roti, dosa, and porridge, where its slightly bitter taste can be balanced by other flavors and ingredients. Additionally, jowar flour is often used in baking to make bread, cookies, and other baked goods, where the bitterness can be masked by the sweetness of other ingredients like sugar.
In conclusion, while jowar does have a slightly bitter taste, it can be managed and balanced by various cooking methods and ingredient combinations. Its unique flavor profile and nutritional benefits make it a popular choice in many cuisines worldwide.