Description Organic hulled buckwheat has a nutty, earthy, and bitter flavour. Botanically a fruit, this plant is commonly cultivated in Asia and is used for a variety of culinary purposes. The seeds undergo a hulling process, where the outer husk is removed to obtain the grain-like groats inside. When the dark and inedible outer layer is removed, the soft seeds loose their bitterness and instead have a mild flavour. Though its name might suggest otherwise, buckwheat is actually a plant seed and not a grain or type of wheat. It is therefore a gluten-free product that is safe to consume for those who have gluten intolerances or unable to consume wheat. As an added benefit, buckwheat is also richer in minerals than most common cereals, such as rice, wheat, and corn.
Buckwheat groats are packed with manganese, magnesium, phosphorus, niacin, zinc, folate, iron, and vitamin B6. They are rich in copper too, which is often lacking in Western diets. With a low to medium score on the glycemic index (GI), buckwheat should usually not provoke any unhealthy spikes in blood sugar levels. This grain-like seed may also help reduce inflammation, and lower bad cholesterol and blood sugar.
Turn our organic hulled buckwheat into flour and use it to make gluten-free breads, crackers, biscuits, or gluten-free pastries. As the groats are soft, the uncrushed seeds can act as a substitute for rice or oats in breakfast porridges. You can also use hulled buckwheat groats to make Japanese soba noodles.
How to use To make groat porridge, use 1 cup of buckwheat groats per 2 cups of water. Bring water to a boil in a small pot. Add buckwheat and a pinch of salt. Return to a boil, then reduce heat to a simmer, cover and cook for 10-15 minutes until tender. Drain any remaining water.
Production process Harvest, hulling, cleaning, packing, and metal detection.
Storage Store in an airtight container in a cool, dry place, and away from direct sunlight.
Shelf life Up to 24 months after production, when stored properly.
Ingredients Organic buckwheat
Allergens Possible cross contamination with soy, gluten, wheat, nuts, and sesame.
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