Buckwheat: plant or cereal?

Contrary to the common mind, buckwheat is not a cereal but a spontaneous plant.  Naturally gluten-free, this variety did not belong to the family of graminaceae but to the polyonaceae one. As amaranth and quinoa for example, it is therefore appropriate to call it pseudo cereal. Its scientific name Fagopyros means "beech - Fago" and "wheat - Pyros" because the fruits have a trigonal shape like those of the beech: in fact its conical seed is definitely unmistakable and makes it easily recognizable.

Where did the buckwheat come from?

With very ancient origins it is assumed that buckwheat was grown in Siberia, Manchuria and China. Then buckwheat arrived in Europe in the Middle Ages on the Black Sea coast. First in Germany where it was called “pagan grain” and then in Italy in the area of Valtellina where it was called “formentone”.

The properties of buckwheat

Although it is not a cereal, buckwheat contains all its properties, moreover being naturally gluten free it is highly recommended in case of intolerances or celiac disease.

Buckwheat is rich in all essential amino acids such as lysine, threonine and tryptophan; in vitamins such as those of group B and E, also vitamin P that keeps elastic tissues of blood vessels. It also contains various minerals such as phosphorus, magnesium, zinc, calcium and iron. It provides energy and it it is suggested for athletes. With its precious flavonoids buckwheat keeps low bad cholesterol, with its magnesium, reduces the risk of diabetes as its glycemic index is 54, very low.

Buckwheat with its high protein value is recommended in convalescence or physical decay.

Take the whole buckwheat grain and turn it into flour thanks to Faribon 600 gives the opportunity to take advantage of all its precious fresh elements. 

Macrobiotics associate it with the energy of the kidneys, excellent associated with azuki beans, being a pseudo-cereal heating yang enough better to use it in autumn/winter.

As it grows in the mountains, buckwheat is ideal for mountain recipes such as buckwheat cake, shortbread, but also the pizzocheri, polenta. Also, Breton crepes are made with buckwheat. Finally it is widely used in Japan, the famous Japanese soba are buckwheat.

How to cook buckwheat?

Buckwheat, like all other cereals, must first be well washed under running water. Dried and toasted for a few minutes and then combined with twice its weight in water. Cook in about 30 minutes over low heat until you absorb liquids.



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