Answer

Sorghum is a millet-like grain. As America's third leading cereal crop, it has a nutritional profile similar to wheat, although with slightly less protein. Sorghum adds a unique flavor to gluten-free cooking applications. It's especially useful to those with Celiac disease, an autoimmune condition which causes severe, inflammatory GI reactions to gluten. Sorghum is gluten-free.

A Sorghum species, Johnson Grass, is classified as an invasive species in the US by the Department of Agriculture.

In many countries, sorghum is fermented into beer and often distilled into spirits.

For example, In China, sorghum is fermented and distilled to produce "maotai", one of the country's most famous liquors.