Buckwheat is mostly unknown in the U.S., or at least in Southern states. Which is one the most mysterious culinary facts for me. Since we are conscious about gluten tolerance and actively discover ancient grains, doesn’t this Eastern European delicacy deserve to trend worldwide?
Buckwheat is one of the healthiest ingredients that makes the most delicious main and side dishes. It is available in bulk sections of supermarkets, sold either unroasted or roasted. Each form requires specific cooking methods and timing and can’t be substituted in recipes. Unroasted buckwheat grain is relatively soft. Even raw and dry, you can bite and easily crumble it with your teeth. It’s flavor is very subtle, and it makes a porridge when cooked with hot liquid. Good roasted buckwheat has darker tannish color and a very hard grain that doesn’t crumble. When cooked, it has fluffy texture and rich earthy and nutty taste.