Common millet is the collective name for the small-grained cereals of the genera Panicum and Setaria — proso and foxtail millets among them. These are the hardy grains of drylands, maturing quickly on poor soils with little water where wheat and rice fail. Hulled and cooked like rice, milled into flour, or brewed and fermented, they feed millions across Asia and Africa. Nutritionists value their fibre and minerals; agronomists value their resilience. As climate pressure grows, these once-marginal grains are being rediscovered as strategic crops for food security.