Pearl millet is the most widely grown type of millet. Grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. Recent archaeobotanical research has confirmed the presence of domesticated pearl millet on the Sahel zone of northern Mali between 2500 and 2000 BC.

The millets include species in several genera, mostly in the subfamily Panicoideae, of the grass family Poaceae. The exceptions, finger millet and teff, are in the subfamily Chloridoideae.

Millets are rich in B vitamins (especially niacin, B6 and folic acid), calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they are not suitable for raised bread. When combined with wheat, (or xanthan gum for those who have celiac disease), they can be used for raised bread. Alone, they are suited for flatbread.