The name buckwheat hints at the beechnut-like shape and its wheat-like properties. Botanically a knotweed, buckwheat has been grown since earliest times in Middle Asia and Siberia. Today´s main growing areas are China and Eastern Europe, but buckwheat has also become popular in German organic agriculture. Growing buckwheat has a positive effect on the environment. The plantation attracts and supports otherwise endangered bees, therefore it contributes to the conservation of biodiversity.
Buckwheat is a source of the essential amino acid lysine, which is normally sourced from animal protein – an important point for vegetarians and vegans.
Buckwheat is used like other grains and cereal products, its lack of gluten makes it an important ingredient in glutenfree and allergene free diets.
The outer husk of buckwheat kernels is removed mechanically, in another step kernels are being processed into flours, grits, flakes – thus becoming usable for bakery, breakfast cereals or as a cereal component in any other food dish.
buckwheat whole, hulled buckwheat kernels, buckwheat flours, toasted flours and precooked flours, buckwheat grits, puffed buckwheat, sprouted buckwheat and powder thereof, buckwheat husks.
Our buckwheat originates from affiliated growing projects in Germany, Eastern European and China.