Even older than rice, Millet may be considered the grandfather of Ancient Grains. Millet’s history is so old there is no precise date on its origin of domestication, but some evidence points to over 8000 years of cultivation. Millet as a plant does very well in arid areas, and is known as drought resistant. It is because of millet's incredible ability to grow in harsh conditions, that it has been spread across many different cultures spanning from Asian, African, and European. Millet is an all around healthy grain with wide reaching benefits. A source of protein, fiber, B-Vitamins, Iron, Magnesium, phosphorus, manganese, and potassium. As an example of millet's low carbohyrdate, high energy profile, it is eaten by Himalayan cultures who live at high altitudes and need a lean energy source where oxygen levels are lower. Millet has a mild flavor which compliments any meal as a gluten free alternative to a wheat based food.