Grain
Buckwheat
Buckwheat is a gluten-free pseudocereal with angular seeds (groats) that toast into kasha and mill into grey-flecked flour for soba, blini, and galettes. Flavour is assertive, earthy, and slightly bitter-sweet. Whole groats, roasted kasha, flour, and soba noodles are the main culinary forms. Despite the name, it is unrelated to wheat.
Also known as: Soba-gome / Soba flour, Grechka, Gryka, Sarrasin / Blé noir
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Breeds, cuts & preparations
Variety
Common BuckwheatFagopyrum esculentumFagopyrum tartaricumKitawaseKobanMancanSilverhullTartary Buckwheat
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle OriginStone GroundWhole Grain
Preparation
BoiledCrackedDriedFermentedFlakedFlourFreshGritsGroundHulledMaltedMealParboiledPearledPolishedPowderRoastedRolledSoakedSproutedSteamedToastedWhole
CommonCharacteristic
AromaticDarkEarthyMineralNuttyRobustSlightly BitterToasty
History
CN
Buckwheat was domesticated in inland Asia and spread along cool highland routes.
RU
Buckwheat kasha became a staple porridge across Russia and Eastern Europe.
JP
Soba noodle culture established buckwheat flour as a Japanese culinary cornerstone.
FR
Breton galettes popularised buckwheat flour in western European savoury pancakes.