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Buckwheat flour Buckwheat (left), buckwheat flakes (fast cooking) (right), and crispbread made of buckwheat flour. The fruit is an achene, similar to sunflower seed, with a single seed inside a hard outer hull. The starchy endosperm is white and makes up most or all of buckwheat flour. The seed coat is green or tan, which darkens buckwheat flour.
Soba – the Japanese name for buckwheat, [7] it usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours (nagano soba). Stip – a regional dish in the Dutch provinces of Groningen, Drenthe and Overijssel, it is served as buckwheat porridge with a hole containing fried bacon and a spoonful of syrup.
Fagopyrum tataricum, also known as Tartary buckwheat, [2] green buckwheat, [3] ku qiao, [3] Tatar buckwheat, [citation needed] or bitter buckwheat, [4] is a domesticated food plant in the genus Fagopyrum in the family Polygonaceae.
Buckwheat Flour Buckwheat flour isn't made from wheat at all—it's what's known as a "pseudocereal," as its grains have the same culinary use as the cereal family and it is naturally gluten-free.
A woman grinding kasha, an 18th-century drawing by J.-P. Norblin. In Polish, cooked buckwheat groats are referred to as kasza gryczana. Kasza can apply to many kinds of groats: millet (kasza jaglana), barley (kasza jęczmienna), pearl barley (kasza jęczmienna perłowa, pęczak), oats (kasza owsiana), as well as porridge made from farina (kasza manna). [4]
Soba is made by slicing dough into thin noodles. Historically, soba was made only from buckwheat flour, and was steamed in baskets, because they were too brittle to boil. [26] Modern soba is usually made from a mix of 80% buckwheat flour, and 20% wheat flour. [27]
Fagopyrum contains 15 to 16 species of plants, including two important crop plants, buckwheat (Fagopyrum esculentum), and Fagopyrum tataricum (Tartary buckwheat). The two have similar uses, and are classed as pseudocereals, because they are used in the same way as cereals but do not belong to the grass family Poaceae.
Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oats, wheat, rye, and barley.Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm (which is the usual product of milling).