BUCKWHEAT
Buckwheat is native to Central Asia, and is used to make flour and beer, but most of it is used for livestock and poultry feed. It is most popular in Russia, but nowhere is it a major crop. Honey from this plant's blossoms is dark and highly flavored. It is not a cereal grain, but is actually an herb related to rhubarb.
Buckwheat has nourished man since the eighth millennium BC. Buckwheat is used in much the same manner as grain and has many characteristics of grain. It is a fruit that is a distant cousin of rhubarb. Its seed is triangular in shape and has an inedible black shell, which is removed before processing. The kernel inside is known as groat and is most commonly ground into a dark, gritty flour. Buckwheat is used to make everything from pancakes to soba noodles, (main ingredient). Buckwheat flour is often mixed with wheat flour to make bread and pancakes with its distinctive nutty flavor.
Groat toasted in oil is commonly called kasha. This method is used to remove Buckwheat’s natural bitterness and to bring out a sweeter, nuttier flavor. In the Middle East, kasha is a favorite side dish and breakfast cereal.
Buckwheat is a nutritional powerhouse and is about 70 percent carbohydrate. It has a high content of fiber, protein, minerals and vitamins B1 and B2.
Wheat Foods Council www.wheatfoods.org
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