Product info

Origin: China

Production: mechanically hulled whole kernel

Despite its name, Buckwheat is not a wheat (grass family) or cereal but a seed from a flowering plant related to Rhubarb. This ancient seed has a distinct, tetrahedral shape and was domesticated and first cultivated in Asia as early as 6000 BC, and was one of the earliest crops introduced by Europeans to North America. Buckwheat is a short-season crop that does well on low-fertility or acidic soils and is commonly used as a green manure.

Qualities: Buckwheat is naturally gluten-free and an important source of high-quality plant protein, which contains all eight essential amino acids, as well as Alpha-Linolenic Acid, one of the two essential fatty acids. It is also high in lysine, B vitamins, as well as minerals such as phosphorus and magnesium (build strong bones and teeth), iron, zinc, and copper (produce red blood cells), and manganese (helps stabilize blood sugar). Its high content of both soluble and insoluble fiber may help maintain balanced blood sugar levels and lower cholesterol levels.

Common use:

• Milled buckwheat flour has a strong, distinctive flavor and is often mixed with other flours to lend its distinctive taste to many baked goods. It is used in noodles (called Soba in Japan), crepes, and many gluten-free baked goods.
• Roasted, it is known as kasha and serves as a traditional dish in many different cultures or as an ingredient in breakfast cereals, soups, and energy bars. To cook, do not presoak – just rinse first and then bring three parts water to one part kernels to a boil, add kasha and simmer 10-15 minutes or until at desired texture. Drain in a colander.
• Sprouted, you can enjoy the whole kernels in a raw, high fiber breakfast cereal by soaking the seeds. This has the added benefit of activating enzymes, making it even more digestible and nutritious. Buckwheat is a good binding agent, and when soaked becomes very gelatinous. For those practicing a raw food diet, raw and soaked buckwheat can be enjoyed in many recipes like granola, cookies, cakes, crackers, and other bread-like products.
• Boiled, it is delightful on its own or combined with other fast-cooking pseudo-grains such as quinoa, amaranth, or teff and enjoyed as a base for sweet or savory dishes or in salads. It is sometimes used as a meat substitute in chilis, casseroles, and soups. To cook, do not presoak – just rinse first and then bring three parts water to one part kernels to a boil, add buckwheat kernels and simmer 10-15 minutes or until at desired texture. Drain in a colander.

Storage: keeps well in a sealed container in a cool, dry, and dark location

Disclaimer: This information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens. Even though this product has been grown, cleaned, and packaged with the utmost care, please be aware that impurities may occur.