Origin of ''Buckwheat''
Buckwheat, also called buckwheat, extends its dominance from Central Asia, passing through Siberia and reaching China where the Manchuria region becomes its main producer with 55 percent of world production. Its origins date back more than ten thousand years ago. It is considered one of the first seeds sown and cultivated by man.
Properties
One of the main properties of this pseudo cereal is its high content of proteins of biological origin . It has a very high fiber content and gluten is conspicuous by its absence. It has antioxidant properties and like many cereals it contains good doses of minerals, calcium, iron and magnesium.
A highly recommended food
If you are celiac you are in luck with this food since, as we have mentioned before, it does not contain gluten. It greatly promotes intestinal transit, which is why it is recommended in diets to take care of the belly. It is a food with a high power to satisfy our appetite and a great diuretic. Without forgetting that it helps absorb glucose.
How do we eat it?
We can eat it in salads or make delicious stews. In addition, we also have flour to make gluten-free breads, porridges and sweets. In Japan, pasta made with this flour is very common. They are called ''Soba''.
How to cook grain buckwheat?
We must wash the grains well to remove any possible dirt and dust.
We boil 2 parts of water with salt (optional) and add one part of buckwheat . We let it cook for 20 minutes and accompany it with legumes, vegetables, tofu, meat, etc.
How to use buckwheat flour?
With buckwheat flour we can make authentic Breton crêpes, as well as pancakes, sponge cakes, pizza bases, cookies and breads with strong, great-tasting crumbs.
International recipes
In Ukraine they make a dish called Grechaniki with meat, they are a type of delicious meatball that is made by mixing minced meat with buckwheat grains. And in Russia they say that anyone who has never eaten ''Kasha'' cannot be Russian. A dish that in ancient times was served crushed as if they were ''porridge'' and that has its origin in sacred rituals that date back to the Aryans and that is currently served in grain as a traditional stew.
Buckwheat flakes
We are faced with a food with great properties, healthy, natural and also very versatile since we can enjoy it in any of its forms, raw, cooked or in sweet or savory pastas and doughs.
