Highly digestible, gluten-free. Buckwheat is an excellent source of minerals and vitamins. Contains the eight essential amino acids, as well as plenty of magnesium and calcium.
Buckwhea...t seed, gluten-free
Buckwheat is a plant from the Polygonaceae family, whose grains are dark brown in colour. Consumed for thousands of years, it grows in poor, sandy and stony soil and can be cooked in many ways. Buckwheat has fallen into disuse and is becoming popular again, particularly because this pseudo cereal does not contain gluten. Its nutty flavour is much appreciated in both sweet and savoury recipes!
What is the origin of buckwheat?
Buckwheat is not new: originating from Asia, Japan and China were one of the very first countries to cultivate it more than 3000 years ago. Later, traces of buckwheat were found in Russia and Ukraine, and then in the West in the Middle Ages. Today, the main buckwheat producing countries are China and Eastern Europe (Russia, Ukraine and Kazakhstan). In France, buckwheat cultivation was revived in Brittany at the end of the 1980s, where it is used, for example, to produce the very famous buckwheat cakes, which are also eaten in North America!
Buckwheat or buckwheat: what is the difference?
When you want to buy buckwheat, you will sometimes come across it under the name "buckwheat". This is in fact the other name given to buckwheat, but contrary to what you might think it does not contain gluten like traditional wheat.
How to eat buckwheat?
Buckwheat's pleasant, nutty flavour makes it very easy to eat, either as seeds or as flour in sweet and savoury dishes. Read more
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