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Information about buckwheat




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Contrary to its name, buckwheat is not a wheat. It is a member of the Polygonaceace family which includes sorrel, bindweed, and  knotweed and is closely related to rhubarb. It is renowned for its hardiness and ability to thrive in very poor conditions. The parts we eat are the seeds.


Buckwheat has been grown and eaten for thousands of years  in China and Japan, and was taken to Russia by The Crusaders (who got it from the Saracens), where it quickly became one of the staple crops due to its hardiness and its high nutritional value.   It is the best known source of high quality, easily digestible protein in the entire plant  kingdom, having even more protein  than soybeans.


In Russian cuisine, Buckwheat is used in a variety of ways such as savoury and sweet porridges, as a side dish for main course, as a stuffing for fish and poultry and Buckwheat flour is used to make blini (yeast pancakes).


The seeds can come whole or ground, plain or toasted and the flavour is very intense and ranges from nutty to earthy.


Happy cooking!




Russia Speciality Dish Kasha


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