Buckwheat: Difference between revisions
Jump to navigation
Jump to search
imported>Petréa Mitchell (Various sources, written by me) |
imported>Subpagination Bot m (Add {{subpages}} and remove any categories (details)) |
||
| Line 1: | Line 1: | ||
{{subpages}} | |||
'''Buckwheat''' is the common name of two species of [[shrub]] (''Fagopyrum esculentum'' and ''Fagopyrum tataricum'') whose seeds are used as a [[cereal]]. It is not closely related to [[wheat]] or any of the other cereal grasses. | '''Buckwheat''' is the common name of two species of [[shrub]] (''Fagopyrum esculentum'' and ''Fagopyrum tataricum'') whose seeds are used as a [[cereal]]. It is not closely related to [[wheat]] or any of the other cereal grasses. | ||
| Line 4: | Line 6: | ||
When the seeds are parboiled, dried, and coarsely ground, the resulting material is known as buckwheat groats or [[kasha]]. The seeds can also be made into flour, which is used for [[pancakes]] and in Asian and Russian cuisine. | When the seeds are parboiled, dried, and coarsely ground, the resulting material is known as buckwheat groats or [[kasha]]. The seeds can also be made into flour, which is used for [[pancakes]] and in Asian and Russian cuisine. | ||
Latest revision as of 13:45, 27 January 2008
Buckwheat is the common name of two species of shrub (Fagopyrum esculentum and Fagopyrum tataricum) whose seeds are used as a cereal. It is not closely related to wheat or any of the other cereal grasses.
Buckwheat is a staple grain crop in eastern Europe. It is also grown in western Europe and North America, primarily for livestock feed, but also for human consumption. It grows best on arid land, in cool climates.
When the seeds are parboiled, dried, and coarsely ground, the resulting material is known as buckwheat groats or kasha. The seeds can also be made into flour, which is used for pancakes and in Asian and Russian cuisine.