Sorghum is a genus of numerous species of grasses, one of which is raised for grain and many of which are used as fodder plants either cultivated or as part of pasture. The plants are cultivated in warmer climates worldwide. Species are native to tropical and subtropical regions of all continents in addition to the South West Pacific and Australasia. Sorghum is in the subfamily Panicoideae and the tribe Andropogoneae (the tribe of big bluestem and sugar cane).

Other names include Durra, Egyptian Millet, Feterita, Guinea Corn (Africa), Jwari, Jowar (India), Juwar, Milo (Spain), Kaolian (China), Shallu, Sudan Grass, Jondle (Maharashtra, India), Cholam (Tamil Nadu, India), Jola(Karnataka, India), Jonnalu (Andhra Pradesh, India), Gaoliang, Great Millet, Dura, Dari, Mtama, and Solam and Jawari (Maharashtra) For more specific details on commercially exploited sorghum, see commercial sorghum, also known as milo.

Sorghum has been, for centuries, one of the most important staple foods for millions of poor rural people in the semi-arid tropics of Asia and Africa. For some impoverished regions of the world, sorghum remains a principal source of energy, protein, vitamins and minerals. Sorghum grows in harsh environments where other crops do not grow well, just like other staple foods, such as cassava, that are common in impoverished regions of the world. It is usually grown without application of any fertilizers or other inputs by a multitude of small-holder farmers in many countries.