SORGHUM FLOUR VS SYRUP

Today we are discussing a very important topic, as it is a very common question and a lot of misconception surrounding this as well.

As a follow up to the previous Sorghum Facts post, we learned there are different types of Sorghum with different uses and purposes.

Sorghum Syrup comes the type called Sweet Sorghum and its extracted from the Sorghum Cane for its Syrup (no sorghum grain is used).

Sorghum Flour on the other hand, is a completely different nutrient, as it comes from Sorghum Grain (not the Cane). Pretty much, it is pulverized Sorghum Grain. And Sorghum grain itself is a completely different nutrient than the Syrup (would be like comparing apples and oranges).

The only part I use for all of our products is the Sorghum Syrup, as I have found that it contains a very special and specific nutrient profile not found in most other main nutrients commonly used Mycology, that leads the Mycelium to develop and express itself in many different and interesting ways.

Not saying that crushed sorghum grain is a bad ingredient itself (grain water agar can be really good), but we cant engulf them both under the same umbrella, as they are totally different products and would each require totally different amounts or recipes.

Just know when i refer to Sorghum, im always referring to the Syrup, including all our upcoming KingSorg Agar line of products.