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.

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

Production Process

Storage

Shelf Life

Ingredients

Allergens

Country of Origin

Nutritional Information

• • • Energy
    • Calories
    • Fat
      • Of which Saturated
    • Carbohydrates
      • Of which Sugars
    • Fibre
    • Protein
    • Salt