Roasted 'pseudograin' seed with a hearty flavour, slightly nutty and a little smokey
Buckwheat is used like a grain but technically it is a fruit, as it is the seed of a flowering plant that is in the same family as rhubarb (Polygonaceae).
Rich in complex carbohydrates, it is popular all over central Europe, and increasingly in London restaurants.
Roasted buckwheat has a different texture to regular buckwheat, and has a much softer consistency once boiled.
