Sorghum bicolor, commonly called sorghum (/ˈsɔːrɡəm/) and also known as broomcorn, great millet, Indian millet, Guinea corn, or jowar, is a species in the grass genus Sorghum cultivated chiefly for its grain. The grain is used as food by humans, while the plant is used for animal feed and ethanol production. The stalk of sweet sorghum varieties, called sorgo or sorgho and taller than those grown for grain, can be used for forage or silage or crushed for juice that can be boiled down into edible syrup or fermented into ethanol.

Sorghum originated and was domesticated in Sudan, and is widely cultivated in tropical and subtropical regions. It is the world's fifth-most important cereal crop after rice, wheat, maize, and barley. It is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over 4 metres (13 ft) high. The grain is small, 2 to 4 millimetres (0.08 to 0.2 in) in diameter.

Sorghum is a large stout grass that grows up to 2.4 metres (7.9 ft) tall. It has large bushy flowerheads or panicles that provide an edible starchy grain with up to 3,000 seeds in each flowerhead. It grows in warm climates worldwide for food and forage. Sorghum is native to Africa with many cultivated forms. Most production uses annual cultivars, but some wild species of Sorghum are perennial; the Land Institute is attempting to develop a perennial cultivar for "repeated, sufficient grain harvests without resowing." The name sorghum derives from Italian sorgo, which in turn most likely comes from 12th century Medieval Latin surgum or suricum. This in turn may be from Latin syricum, meaning "[grass] of Syria".

Types include milo, durra, imphee, hegari, kaffir, feterita, shallu, and kaoliang.

Sorghum is closely related to maize and the millets within the PACMAD clade of grasses, and more distantly to the cereals of the BOP clade such as wheat and barley.

S. bicolor was domesticated from its wild ancestor more than 5,000 years ago in Eastern Sudan in the area of the Rivers Atbara and Gash. It has been found at an archaeological site near Kassala in eastern Sudan, dating from 3500 to 3000 BC, and is associated with the Neolithic Butana Group culture. Sorghum bread from graves in Predynastic Egypt, some 5,100 years ago, is displayed in the Egyptian Museum, Turin, Italy.

The first race to be domesticated was bicolor; it had tight husks that had to be removed forcibly. Around 4,000 years ago, this spread to the Indian subcontinent; around 3,000 years ago it reached West Africa. Four other races evolved through cultivation to have larger grains and to become free-threshing, making harvests easier and more productive. These were caudatum in the Sahel; durra, most likely in India; guinea in West Africa (later reaching India), and from that race mageritiferum that gave rise to the varieties of Southern Africa.

In the Middle Ages, the Arab Agricultural Revolution spread sorghum and other crops from Africa and Asia across the Arab world as far as Al-Andalus in Spain. Sorghum remained the staple food of the medieval kingdom of Alodia and most Sub-Saharan cultures prior to European colonialism.