Buckwheat is a broad-leafed herbaceous annual that belongs to the same
family as rhubarb and sorrel. However, because its seed resembles the
cereal grains, buckwheat is usually handled and classed with the
cereals. Originating in the mountainous regions of southern China,
buckwheat is now produced in many parts of the world and has long been
an important part of the human diet.
Buckwheat has gained an excellent reputation for its nutritious
qualities. Its renewed popularity stems from its many bioactive
components, which have been shown to provide various health benefits.
Buckwheat is available in several forms. Groats are crushed
buckwheat kernels that have the inedible outer coating removed. Kasha
is the term for groats that have been roasted for a unique nutty
flavour. Kasha may be sold as coarse, medium or fine grain. Buckwheat
flour is made by grinding the groats.
Buckwheat groats, Kasha and flour are used in a wide variety of dishes.
The flour is mixed with wheat flour for the production of buckwheat
noodles called 'soba noodles' in Japan. The buckwheat flour content
ranges from 50 to 80% depending on the type of noodle produced. In
other parts of Asia, groats are consumed as noodles, dumplings and as
unleavened chapattis. In Europe, Kasha is used in dishes ranging from
pilafs to mixtures with meat. In North America, the main use has been
in pancakes; however, utilization of buckwheat has been increasing in
the form of noodles and various ethnic dishes. Buckwheat is also used
in pastries, and as a meat extender.
Buckwheat nectar is used to make honey, and aspirated
buckwheat hulls offer an interesting pillow stuffing alternative for
consumers allergic to feathers, dust and pollen.