Buckwheat

Contrary to the name, buckwheat is not a grain, but it is used in a similar way in the kitchen. In our product information, you will find out the most important facts about the knotweed plant, which is considered to be healthy.

Interesting facts about buckwheat

Buckwheat (botanical: Fagopyrum esculentum, real buckwheat) is a so-called pseudocereal. The plant is not related to grains such as wheat or rye, but to rhubarb and sorrel. Originally from Asia Minor, it was also cultivated as food in Europe from the Middle Ages. The seeds, which are reminiscent of beechnuts, are eaten. While the former staple food in this country was replaced by the potato, buckwheat is still very common in Eastern European cuisine – for example for recipes such as buckwheat groats. In Germany, the food is mainly used as a gluten-free alternative to grain.

Purchasing and storage

In well-stocked supermarkets as well as in health food stores and health food stores you can buy both the whole hulled grain and buckwheat flour. Other products available include flakes, grist, groats, noodles and seedlings, and puffed buckwheat for muesli. The main countries of origin are China, Russia, France, Poland and Brazil, but there is also buckwheat from German cultivation. Don’t stock too much at once, because buckwheat products spoil relatively quickly and then taste rancid. Protected from light, dry storage extends the shelf life.

Kitchen tips for buckwheat

The nutty and slightly bitter aroma makes buckwheat the ideal basis for sweet dishes. Especially in combination with fruit, the pseudo-grain develops a pleasant taste – buckwheat with berries, for example, make a delicious breakfast. For baking bread or cakes, the gluten-free flour is only suitable as an admixture to wheat & co. due to the lack of gluten protein – the proportion of buckwheat flour can usually be up to 30 percent. If you want to use it pure, buckwheat pancakes work very well. They are popular in Russia as blinis and in France as galettes. For hearty dishes, the grains can be cooked like rice and used as a soup ingredient. It is important to rinse them well before further processing in order to remove the bitter substances they contain. You can find many more tips and cooking ideas in our diverse buckwheat recipes.