No, Jau and jowar are not the same. They are two different types of grains commonly consumed in parts of India.
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Jau, also known as barley, is a cereal grain that belongs to the grass family. It is a versatile grain with a slightly nutty flavor and a chewy texture. Barley is commonly used in soups, stews, salads, and as a substitute for rice or oats in various dishes. Before peeling off, barley grains have a similar appearance to wheat.
On the other hand, jowar, also known as sorghum, is a millet that is widely cultivated in India. It is a gluten-free grain that is rich in carbohydrates and fiber. Jowar grains are typically white, rounded, and small in size. This grain is commonly used to make rotis (unleavened bread), porridge, and even alcoholic beverages in certain regions.
While both jau and jowar are nutritious grains, they have distinct characteristics, flavors, and culinary uses. It is important to note that the terms “jau” and “jowar” may vary regionally, as different regions may have their own names for these grains.