cereal grain plant of the family Gramineae (Poaceae), probably originating in Africa, and its edible starchy seeds. All types raised chiefly for grain belong to the species Sorghum vulgare, which includes varieties of grain sorghums and grass sorghums, grown for hay and fodder, and broomcorn, used in making brooms and brushes. Grain sorghums include durra, milo, shallu, kafir corn, Egyptian corn, great millet, and Indian millet. In India sorghum is known as jowar, cholam, or jonna; in West Africa as Guinea corn; and in China as kaoliang. Sorghum is especially valued in hot and arid regions for its resistance to drought and heat.

The strong grass usually grows to a height of 2 to 8 feet (0.5 to 2.5 m), sometimes reaching as high as 15 feet (4.5 m). Stalks and leaves are coated with a white waxy bloom, and the pith, or central portion, of the stalks of certain varieties is juicy and sweet. The leaves are about 2 inches (5 cm) broad and 2 ¹/₂ feet (0.75 m) long, and the panicles, or flower clusters, range from loose to dense, bearing 800–3,000 kernels. The seeds vary widely among different types in colour, shape, and size, but they are smaller than those of the wheat plant.

Sorghum is of a lower feed quality than corn (maize). It is high in carbohydrates, with 10 percent protein and 3.4 percent fat, and contains calcium and small amounts of iron, vitamin B₁, and nicotinic acid. The grain is usually ground into a meal that is made into porridge, flatbreads, and cakes. The characteristic strong flavour can be reduced by processing. The grain is also used in making edible oil, starch, dextrose (a sugar), paste, and alcoholic beverages. The stalks are used as fodder and building materials. Sweet sorghums, or sorgos, are grown mainly in the United States and southern Africa for forage and for syrup manufacture. In some countries the sweet stalks are chewed.

Sorghum, one of Africa's major cereal grains, is also cultivated in the United States, India, Pakistan, and northern and northeastern China. Substantial quantities are grown in Iran, the Arabian Peninsula, Argentina, Australia, and southern Europe.