Description

Origin: China

Production: mechanically hulled whole kernel.

Qualities: Buckwheat is an important source of high-quality gluten-free vegetable protein which contains all eight essential amino acids as well as Alpha-Linolenic Acid, which is 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 (produces red blood cells) and manganese (helps stabilize blood sugar). Its high content of both soluble and insoluble fiber may aid in keeping blood sugar levels balanced and lowering cholesterol levels.

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

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 or let extra moisture steam off.

Bulk food items are shipped exclusively to Canada, and this particular product falls under that category.For these specific products, orders totaling CAD $200 or more qualify for free shipping.