Grain
Tartary Buckwheat
A tier
Tartary buckwheat is the common name for Fagopyrum tartaricum foods—assertively bitter, aromatic flour used in Himalayan breads and modern “bitter buckwheat” teas and noodles. Not a drop-in for mild pancake buckwheat without recipe adjustment. Toast or blend to soften edges; some processors debitter. Excellent for drinkers of tartary buckwheat tea (kuqiao). Store airtight; bitterness rides with aromatic oils that stale.
Track this ingredient
Unit
Characteristics
Preparations
Bitter NoodlesFlour BlendsHighland BreadsKuqiao Tea
Traits
AromaticBitterBitter Market NameRobustSpecialtyStrong AromaTea and Noodle Use
History
CN
Tartary buckwheat remained a highland staple under common naming.
JP
Interest in bitter buckwheat tea and noodles grew in East Asia.
Western health markets imported Tartary buckwheat products.
Chefs experimented with Tartary flour for intense earthy baked goods.