Kodo (Kodo Millet), scientifically known as Paspalum scrobiculatum, is a small, nutrient-rich grain belonging to the millet family. It has been cultivated for centuries in various parts of the world, particularly in India and Africa, where it is considered a traditional staple crop. Kodo is known for its adaptability to harsh and arid climates, making it an important food source in regions with challenging agricultural conditions. Kodo millet is gluten-free, making it suitable for individuals with gluten intolerance or celiac disease. It is rich in dietary fiber, protein, and essential minerals such as iron, calcium, and magnesium.