Buckwheat: – A triangular Pseudo-grains

Buckwheat: – A triangular Pseudo-grains

{Topic content:- What is buckwheat grain, characteristic of grain, common name, about plant & its cultivations, processing technique, brief history & its cultivation, buckwheat flour, buckwheat honey, buckwheat producing countries, culinary use, common salad dishes, breakfast dishes, soup dishes, baked dishes, Health benefit & Nutritional benefit etc}

What is Buckwheat grain?

Buckwheat is a grain-like seed from the plant Fagopyrum esculentum, which is often classified as a pseudocereal because it is used like a grain but is not a true cereal grain. Buckwheat grain comes under the category of gluten free grain.

Buckwheat is a gluten free grains making it suitable for people who are sensitive to wheat or other grains that contains protein glutens. It is popular in Eastern Europe and parts of the former Soviet Union.

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Pic source-pinterest

Characteristic of Buckwheat:-

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Pic source- https://ethz.ch/en/news-and-events & PaDIL

The three-sided shapes (Triangle shape of buckwheat grains) are like miniature nuts from the beech tree (Fagus). the word Buckwheat closely related to a German word:- Buchweizen which means beech-wheat.

The main characteristic of buckwheat grain is its triangular-shape, about 1/8′ across (approx 4mm width to 6mm long) which is covered by a tough dark brown or gray color rind. Its seed are also brown to gray in color.

It has strong flavor as compare to the other grain like oats, wheat &Rice. Raw buckwheat has slightly bitter in taste but when roasted its taste turn into nutty flavor.

Whole buckwheat without the outer husk or hull called buckwheat groats and it is sold in the market in both forms either Raw & Toasted/Roasted form. The toasted form of buckwheat is more subject to rancidity therefore it should be consumed at the earliest.

Buckwheat is naturally gluten-free, making it suitable for individuals with celiac disease or gluten sensitivity.

Flavor: Buckwheat has a distinct, nutty, and slightly earthy flavor. The toasted version, known as kasha, has a more pronounced roasted flavor.

Texture: Cooked buckwheat groats have a chewy texture and a somewhat grainy feel. Buckwheat flour has a coarse texture compared to wheat flour.

Common name of Buckwheat:-

Botanical Name:– Fagopyrum esculentum
In English:– Buckwheat , silverhull buckwheat, Bindweed or beech wheat
In Spanish:- grano sarraceno ,grano turco
French: blé noir , bouquette, blé de barbarie
In Japanese:- Soba
In Italian:– faggina, grano saraceno
In central Asia:- Trumba
In Nepalese: phaapar, tilii phaphar, mithe phaphar, tonda
In Hindi: bagonal, kutu, kotul, phaphar, kotu (कोटु), phaphra (फाफरा), Ogla, Bharesha (buckwheat flour is known as kuttu ka atta )
In assamese:- Doron, phapar
In Malayalam: Kaadu godhi

About buckwheat plants & cultivation-

As a cool-weather crop, buckwheat grows best in a variety of soil types and chilly humid climates. Its crop is highly vulnerable to frost, heat waves, torrential downpours, and overly fertile soil. Though it thrives in temperatures up to 70 degrees, buckwheat likes moderate temperatures.

Additionally, buckwheat grows quickly—it only takes two to three months to cultivate—and is best suited for damp, chilly climates with well-drained sandy loam soil.

The two most widely grown varieties of buckwheat in India’s high mountainous regions are Himpriya and VL-7. While VL-7 seed has a lower yield than the Himpriya variety and is more appropriate for high altitude areas, the Himpriya variety is known for its great output.

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Pic source- Science direct

How buckwheat processed from its seed

The tough outer hull, is a triangular shaped, dark brown, shell which has a hard fibrous structure and surrounds the seed coat, endosperm and embryo tightly. Its seeds are usually removed by hand upon fully ripen.

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A brief history of cultivation of Buckwheat cereal:-

Buckwheat likely originated in the northwest part of the Yunnan province in China somewhere between Lake Baikal and Manchuria. It is estimated that the earliest archeological remains are around 2600 BC. It then proceeded to the Middle East, Central Asia, and finally Europe.

Introduction to Europe: Trade routes and migrations are most likely how buckwheat made its way to Europe throughout the Middle Ages. It is thought to have traveled across Russia and Central Asia to reach Eastern Europe.

Cultivation in Europe: By the 14th and 15th centuries, buckwheat became a staple crop in many parts of Europe, particularly in regions with poor soils where other grains struggled to grow. It was widely cultivated in Russia, Poland, France, and Germany.

European settlers brought buckwheat to North America in the 17th century, where it was quickly adopted due to its adaptability to various climates and soils.

In recent decades, buckwheat has experienced a resurgence in popularity, driven by growing interest in gluten-free diets, sustainable agriculture, and traditional foods. It is now cultivated worldwide, with significant production in China, Russia, Ukraine, and parts of Europe and North America.

Today, the largest producers of buckwheat are China, Russia, and Ukraine.

Buckwheat cultivation in India:-

In India, Buckwheat is mainly grown in the Himalayan region & mountainous region of north east states.

The high altitude regions of the Himalayas (above 4500 meters) in Kashmir and Ladakh, Himachal Pradesh (Bharmaur, Pangi, Kulu, Shimla and Kinnaur), Uttrakhand (Uttar kashi, Chamoli, Pauri, Almora and Pithoragarh), and the Eastern region of India, particularly the hilly regions of North East states like West Bengal (Darjeeling), Sikkim (Lachan and Lachoong), Meghalaya, Arunachal Pradesh (Tawang, Bomdilla and Dirang), and Manipur are the primary regions in India where it is grown.

It is also grown in hilly region of south India specially the western ghat like Nilgiris and Palni hills.

Due to the higher altitude and extremely harsh temperatures, rice is not produced in the Ladakh regions, making buckwheat a staple diet and an important nutritious crop. This buckwheat is a staple grain among the Ladakhi people, who use it to make noodles, pancakes, and chapattis. The Ladakhi people also consume the sensitive buckwheat leaves as a leafy vegetable.

Buckwheat is widely grown in a number of Ladakh regions, including Achinathang, Bogdang, Domkhar, Dha-Beema, and Skurbuchan.

Top buckwheat producing countries 2023:-

With 1.2 million tons produced in 2023, Russia led the world in buckwheat production. China came in second, with Ukraine third. Japan, Kazakhstan, and the United States are some other important producers. The bulk of the buckwheat produced worldwide is produced in these nations.

Picture of Un-hulled whole buckwheat, Raw hulled buckwheat & Roasted buckwheat

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{Un-hulled whole buckwheat} {Raw hulled buckwheat} {Roasted buckwheat}

Culinary use of Buckwheat:-

Buckwheat is a versatile ingredient used in a variety of culinary applications around the world. Here are some of the key uses:

Whole Buckwheat Groats:

Porridge: In Eastern Europe, buckwheat groats are cooked into a porridge known as “kasha,” which can be served sweet or savory.

Salads: Cooked buckwheat groats can be added to salads, providing a chewy texture and nutty flavor.

Buckwheat grain salad:- De-hulled buckwheat grain (grouts) either roasted or plain can be used to prepare the salad such as buckwheat tabbouleh, Corn & buckwheat grain salad, Dal sprout with buckwheat grain salad etc.

Side Dishes: Buckwheat can be used as a side dish, similar to rice or quinoa, often paired with vegetables or meat.

As a Buckwheat Flour:

Pancakes and Crepes: Buckwheat flour is commonly used to make pancakes and crepes, especially in Europe and North America. For instance, “blini” in Russia and “galettes” in France are traditional dishes made with buckwheat flour.

Buckwheat are usually eaten as a whole grain or in Cracked form. Whole buckwheat grains are also used to make into flour to prepare several food items such as buckwheat chilla, breads, buckwheat dosa etc.

Noodles: One of the most popular noodles made with buckwheat are- Soba Noddles of Japan.

Baked Goods: Buckwheat flour can be used in gluten-free baking to make bread, muffins, and cookies. It imparts a nutty flavor and dense texture.

Buckwheat pancakes:- Throughout the world, a variety of nutritious pancakes and crepes are made, including Blinis (Russian pancakes), Kaletez (Breton buckwheat pancakes), Crepe bretonne (savory crepes), Galette-saucisse (French crepes), Grechka pancakes (roasted buckwheat pancakes), Poffertjes (Dutch pancakes), and Ploye (pancakes popular in the USA & Canada).

Kasha bread:- The roasted whole de-hulled buckwheat grain (grouts) is called kasha and is commonly used in Russian food to make kasha bread which is prepared with roasted buckwheat grouts flour, buttermilk, cream & nuts.

Broeder bread:- is a traditional Dutch cooked leavened bread made with buckwheat flour, wheat flour, eggs, salt, milk, Raisins, black currents and leavened with yeast.

Roasted Buckwheat (Kasha):

Cereals and Snacks: Roasted buckwheat, also known as “kasha,” is a popular breakfast cereal or snack in many countries. It can be eaten plain or with milk, honey, or fruit.

Stuffing: Buckwheat can be used as a stuffing for vegetables or poultry, particularly in traditional Eastern European recipes.

Beverages:

Tea: Buckwheat tea, also known as “sobacha” in Japan and “memil-cha” in Korea, is made from roasted buckwheat groats. It is a caffeine-free beverage with a nutty flavor and is known for its health benefits.

Alcohol: In some cultures, buckwheat is used to make alcoholic beverages such as buckwheat whiskey or beer.

Gluten-Free Products:

Gluten-Free Flour Blends: Since Buckwheat is a gluten flour, it is often used in bakery to make various baked products.

Pasta and Bread: Gluten-free pasta and bread products sometimes use buckwheat as a primary ingredient to enhance flavor and nutritional value.

Since buckwheat is not a True cereal but a pseudo-grain which is gluten free and contains all essential amino acids which are essential for our building blocks of protein.

It is considered as a holy (Vrat) & nutritious faraal food during fasting days specially in Navaratra, Ekadashi, Maha shivaratri & Janmasthami etc in India. Buckwheat are commonly used as a flour to make Kuttu ka poori, paratha, kuttu pancakes, kuttu pakora etc specially during the fasting where there is a restriction to have food based on grains as per the Hindu mythology.

Buckwheat noodles & pasta:– Numerous buckwheat noodles, including SOBA Noodles, Jat-guksu & Mak-guksu (Korean noodles), Mezzelune (fresh packed buckwheat pasta), Pizzoccheri (flat ribbon shape buckwheat pasta), etc., are typically prepared by Chinese and Japanese people.

The Japanese buckwheat noodles is called “SOBA” Noodles which is a thin noodles prepare with buckwheat flour or mixture of buckwheat flour & wheat flour. Soba is a Japanese word for buckwheat. Example of buckwheat noodles food are:– Miso soba noodle soup, Seasame soba noodles, soba noodle salad etc.

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Pic source-MIHO museum & the kitchen alchemist

Buckwheat Breakfast & Snacks:- Several breakfast & snacks items can be prepared with whole buckwheat grains or roasted buckwheat grains or buckwheat flour such as Buckwheat dhoklas, Pakora, muffins, pancakes, buckwheat waffles, buckwheat cakes & cookies, buckwheat parafait, Buckwheat risotto, buckwheat crepes, buckwheat crakers, buckwheat granola & buckwheat breakfast cereals, buckwheat porridge etc.

What is buckwheat Honey

Buckwheat honey:-Buckwheat plant has tiny dark color flowers with longer blooming period ideally suitable for honey production from its nectar. Its nectar is collected from tiny buckwheat flowers. Honey collected from the buckwheat flower nectars are generally darker in color and has strong nutty or malty flavour.

Buckwheat honey is considered as healthy honey as it is higher in certain antioxidants and better option as compare to normal honey. Buckwheat honey can be excellent paired with Stilton cheese and can also be substitute for maple syrup for pancakes or crepes.

Pic source-https://medium.com/@rrrgroup.marketing/buckwheat-honey-and-its-distinctive-qualities-57fac25f77ac

Delicious buckwheat Indian dishes

Kuttu Ki Puri: Deep-fried bread made from buckwheat flour (kuttu), typically served with aloo (potato) or other vegetable curries during fasting periods.
Kuttu Ki Khichdi: A savory porridge made with buckwheat groats, often cooked with potatoes, tomatoes, and spices, and enjoyed during fasting days.
Kuttu Ka Dosa: Thin, crispy crepes made from buckwheat flour, sometimes mixed with yogurt and spices, and served with chutneys or sambar.
Buckwheat Upma: A savory dish made with buckwheat groats (kuttu), sautéed with onions, green chilies, and vegetables, seasoned with mustard seeds and curry leaves.
Buckwheat Pancakes (Kuttu Ka Cheela): Savory pancakes made from buckwheat flour, often mixed with vegetables and spices, and served with yogurt or chutney.
Kuttu Ka Halwa: A sweet dish made from buckwheat flour, ghee, sugar, and nuts, often enjoyed as a dessert during fasting.
Buckwheat Tikki: Spiced potato patties mixed with buckwheat flour, which are shallow-fried until crispy and served with chutney or yogurt.
Buckwheat Pulao: A fragrant rice-like dish made with buckwheat groats, cooked with vegetables, herbs, and spices.
Kuttu Ki Porridge: A warm, comforting porridge made from buckwheat groats, cooked with milk or water and sweetened with honey or sugar.
Buckwheat Idli: Steamed cakes made from a fermented batter of buckwheat flour and urad dal (black gram), often enjoyed with coconut chutney and sambar.

Delicious buckwheat salad items

Mediterranean Buckwheat Salad: With cherry tomatoes, cucumbers, red onion, Kalamata olives, feta cheese, and a lemon-oregano dressing.
Asian Buckwheat Salad: Featuring shredded carrots, edamame, bell peppers, green onions, and a sesame-ginger dressing.
Greek Buckwheat Salad: With cucumbers, cherry tomatoes, red onion, Kalamata olives, feta cheese, and a simple lemon-oregano dressing.
Roasted Vegetable Buckwheat Salad: Includes roasted bell peppers, zucchini, eggplant, and a balsamic vinaigrette.
Buckwheat and Black Bean Salad: Combining black beans, corn, diced tomatoes, avocado, and a cilantro-lime dressing.
Buckwheat and Avocado Salad: Featuring diced avocado, cherry tomatoes, red onion, and a creamy lemon-tahini dressing.
Spicy Buckwheat Salad: With roasted sweet potatoes, black beans, corn, red onion, and a spicy chipotle-lime dressing.
Buckwheat and Beet Salad: Includes roasted beets, arugula, walnuts, goat cheese, and a balsamic vinaigrette.
Buckwheat and Apple Salad: Featuring diced apples, celery, walnuts, and a honey-mustard dressing.
Buckwheat and Spinach Salad: With fresh spinach, roasted chickpeas, cherry tomatoes, cucumbers, and a lemon-dijon dressing.

Delicious buckwheat soup items:-

Buckwheat Mushroom Soup: A hearty soup with sautéed mushrooms, onions, garlic, and buckwheat cooked in vegetable or chicken broth.
Buckwheat and Vegetable Soup: A nutritious mix of vegetables like carrots, celery, and potatoes with buckwheat in a savory broth.
Buckwheat Chicken Soup: A comforting soup made with shredded chicken, buckwheat, carrots, celery, and herbs.
Buckwheat and Bean Soup: Featuring a combination of buckwheat, kidney beans, tomatoes, and spices for a filling, protein-packed soup.
Buckwheat and Spinach Soup: A light and healthy soup with fresh spinach, garlic, and buckwheat in a vegetable broth.
Buckwheat and Lentil Soup: Combining buckwheat and lentils with carrots, onions, and celery for a hearty and satisfying soup.
Buckwheat and Cabbage Soup: A comforting soup with shredded cabbage, buckwheat, and a flavorful broth.
Buckwheat and Tomato Soup: Featuring roasted tomatoes, onions, garlic, and buckwheat in a smooth, tangy tomato broth.
Buckwheat and Leek Soup: A delicate soup with leeks, buckwheat, and a light vegetable or chicken broth.
Buckwheat and Sausage Soup: Combining buckwheat with sliced sausage, potatoes, and vegetables in a rich, savory broth.

Delicious buckwheat breakfast items:-

Buckwheat Pancakes: Fluffy pancakes made from buckwheat flour, often served with maple syrup, fresh fruit, or yogurt.
Buckwheat Porridge: Creamy porridge made with cooked buckwheat groats, flavored with fruits, nuts, and a touch of honey or maple syrup.
Buckwheat Muffins: Gluten-free muffins made from buckwheat flour, often with added fruits, nuts, or chocolate chips.
Buckwheat Granola: Crunchy granola made with buckwheat groats, nuts, seeds, and dried fruits, perfect for topping yogurt or eating with milk.
Buckwheat Waffles: Crispy waffles made from buckwheat flour, great for serving with fresh fruit, nuts, or a dollop of yogurt.
Buckwheat Smoothie Bowl: A thick smoothie bowl made with buckwheat flour blended with fruits, nuts, and seeds, topped with granola and fresh fruit.
Buckwheat Breakfast Bars: Homemade bars made with buckwheat groats, nuts, seeds, and dried fruits, perfect for a grab-and-go breakfast.
Buckwheat Crepes: Thin, delicate crepes made from buckwheat flour, filled with sweet or savory fillings like fresh fruit, yogurt, or scrambled eggs.
Buckwheat Oatmeal: A combination of buckwheat groats and oats cooked together with milk or water, flavored with spices and sweeteners.
Buckwheat Breakfast Bowl: A hearty bowl with cooked buckwheat groats, topped with a variety of ingredients like sautéed vegetables, avocado, eggs, or a dollop of yogurt.

Delicious buckwheat baked items:-

Buckwheat Bread: Dense and hearty bread made with buckwheat flour, often combined with other flours for texture.
Buckwheat Muffins: Moist and flavorful muffins made from buckwheat flour, with optional add-ins like blueberries, nuts, or chocolate chips.
Buckwheat Pancakes: Light and fluffy pancakes made with buckwheat flour, ideal for breakfast or brunch.
Buckwheat Waffles: Crisp and golden waffles made from buckwheat flour, perfect for topping with fruit, syrup, or yogurt.
Buckwheat Cookies: Chewy or crunchy cookies made with buckwheat flour, which can be flavored with ingredients like nuts, dried fruit, or spices.
Buckwheat Scones: Flaky scones made with buckwheat flour, often featuring fruits like raspberries or cranberries, and a hint of lemon or vanilla.
Buckwheat Brownies: Rich and fudgy brownies made with buckwheat flour, which can be enhanced with nuts, chocolate chunks, or a swirl of caramel.
Buckwheat Crêpes: Thin, delicate crêpes made from buckwheat flour, which can be filled with sweet or savory fillings.
Buckwheat Biscuits: Fluffy and tender biscuits made from buckwheat flour, great for serving with breakfast or as a side for soups and stews.
Buckwheat Pizza Crust: A gluten-free pizza crust made with buckwheat flour, which can be topped with your favorite sauces and toppings.

Delicious buckwheat-based main course items:

Buckwheat Risotto: A creamy dish made with buckwheat groats cooked slowly in broth with vegetables, Parmesan cheese, and herbs.
Buckwheat Noodles (Soba): Japanese buckwheat noodles served in a variety of ways, such as in soups, stir-fries, or cold with dipping sauces.
Buckwheat Stuffed Peppers: Bell peppers filled with a mixture of cooked buckwheat, vegetables, and cheese, then baked until tender.
Buckwheat Pilaf: A savory dish made with buckwheat groats sautéed with onions, garlic, and spices, and mixed with vegetables or meat.
Buckwheat and Mushroom Stroganoff: A hearty and creamy dish made with sautéed mushrooms, onions, and buckwheat groats in a rich sauce.
Buckwheat Pancake Wraps: Savory buckwheat pancakes wrapped around fillings like sautéed vegetables, meats, or cheese, served with a side salad.
Buckwheat Casserole: A baked dish combining buckwheat groats with ingredients like vegetables, meat, and a creamy sauce or cheese.
Buckwheat and Vegetable Stir-Fry: Quick and flavorful stir-fry with buckwheat groats, assorted vegetables, and a savory sauce.
Buckwheat and Lentil Stew: A hearty stew made with buckwheat groats and lentils, cooked with vegetables and spices for a nourishing meal.

Nutritional & Health benefit of buckwheat –

Buckwheat has become popular now a day due to naturally gluten free grains, high anti-oxidant & mineral content, well balanced amino acid profile and rich in vitamin & minerals.

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Health benefit:-

Buckwheat is a good option for people with type 2 diabetes since it can control blood sugar levels. Consuming buckwheat on a regular basis can also improve blood pressure and blood lipid profiles, which can enhance heart health.

Buckwheat can help lower blood cholesterol and reduce inflammation in the body.

Because buckwheat is high in antioxidants, it can aid in the removal of “free radicals,” which are potentially dangerous substances, from our bodies.

Medical studies has demonstrated that buckwheat’s vitamin B complex, zinc, and other nutrients also aid in promoting hair development.

It is a great way to obtain extra protein from vegetables and has twelve distinct amino acids, which help with muscle building and growth.

It is an excellent source of vegetable protein diet and contains 12 different amino acids to support growth and muscle synthesis.

Content reference:-

The prime moto while preparing the above content is to educate the students who are pursuing carrier in Hospitality & food trade, Hoteliers, chefs, Hotel Management faculty members, Housewife’s etc. The above content has been compiled after referring various culinary books, Research Papers, Research articles, Food magazines, news papers, top culinary websites, Govt websites, personal interaction with renowned chefs from various hotel brands like The Ashok Group of hotel, ITC, Oberai, Leela, Park Hotels & various IHM Faculties, Nutritionists etc. & many more. The picture which i have used has been taken from the open source website .Some of the important website referred for the above content are:-

PaDIL – http://www.padil.gov.au.
https://hort.purdue.edu/
Research paper from North Dakota state university ,USA(www.ag.ndsu.edu/publications/crops/buckwheat-production)
Krishi vigyan Kendra, bandipura
Sher-e-kashmir, University of Agricultural science & Technology of Kashmir.
www.greencuisinetrust.org
International Journal of Agricultural Science and Research (IJASR)
https://www.health.harvard.edu/heart-health/grain-of-the-month-buckwheat
https://wholegrainscouncil.org/whole-grains-101/grain-month-calendar/buckwheat-december-grain-month
https://www.agmrc.org/commodities-products/grains-oilseeds/buckwheat
https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/buckwheat
https://www.thespruceeats.com/what-is-buckwheat-3376802
https://www.bbcgoodfood.com/glossary/buckwheat-glossary
https://foodprint.org/real-food/buckwheat/
https://www.sattvicfoods.in/products/gluten-free-buckwheat-flour
https://www.researchgate.net/publication/327575420_Buckwheat_A_Useful_Food_and_Its_Effects_on_Human_Health
https://pharmeasy.in/blog/buckwheat-uses-benefits-side-effects-more/
https://vpkas.icar.gov.in/sub-cat-details/17/Buckwheat
https://www.jaivikkheti.in/DMS/training/Buckwheat.pdf
https://www.plantauthority.gov.in/sites/default/files/finaldusbuckwheat.pdf
https://www.alimentarium.org/en/fact-sheet/buckwheat
https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/buckwheat/
https://grain2grind.com/product/buckwheat-kuttu-atta/?gad_source=1&gclid=EAIaIQobChMI-Mf9ysPthwMVhFsPAh3CySAcEAMYASAAEgKgGvD_BwE

Author: chef radhe

Chefs OOkul