Botanical Name: Fagopyrum esculentum
Production: our buckwheat flour has been milled using a slow speed hammermill assuring temperature control below 40°C (104° F) to preserve optimal nutrient density of the grain. It is subsequently screened to achieve the desired texture.
Despite the name, Buckwheat is not a wheat (grass family) or cereal but a seed from a flowering plant related to Rhubarb. This ancient seed has a distinct, tetrahedral shape and was domesticated and first cultivated in Asia as early as 6000BC . It was one of the earliest crops introduced by Europeans to North America. Buckwheat is a short-season crop that does well on low-fertility or acidic soils and is commonly used as a green manure,
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 (produce 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.
Common use: 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.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.