Buckwheat is actually derived from the seeds of a fruit.
Despite its name, buckwheat is not a grain or a type of wheat, but is derived from the seeds of a fruit that is related to rhubarb and sorrel. The triangular-shaped seeds are milled and then ground into flour. Does this Spark an idea?
Cooking with Buckwheat Flour
The strong nutty flavor of buckwheat can sometimes overwhelm foods, so it is often mixed with other flours, such as whole wheat or rice, when used in cooking. It is often made into buckwheat pancakes. People with celiac disease can eat buckwheat, as it is both gluten and wheat free. Buckwheat flour comes in light and dark varieties, with the dark being more nutritious.
Health Benefits
Buckwheat flour is low in fat and cholesterol, and high in flavonoids, which can lower cholesterol levels and offer protection against heart disease. It is rich in magnesium, which may lower the risk of diabetes. Buckwheat and other whole grains are believed to prevent some types of cancer, including breast cancer.
Alternative Names
Beechwheat is another common name for buckwheat. The word "buckwheat" actually derives from "beech" and "wheat," referring to the seed's resemblance to beechnuts and its use as a wheat alternative. It is sometimes called kasha as well, although this generally refers to buckwheat that has been roasted.
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