International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Zucchini and Cheese Boats






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > food & wine dictionary > buckwheat

Food and Wine Dictionary


Brown text or background indicates a food entry.
Blue text or background indicates a wine entry.

 buckwheat 

A native of Russia, buckwheat is thought of as a cereal, but is actually an herb of the genus Fagopyrum.  The triangular seeds of this plant are used to make buckwheat flour, which has an assertive flavor and is used for pancakes and as an addition to some baked goods. The famous Russian BLINI are made with buckwheat flour. Buckwheat groats are the hulled, crushed kernels, which are usually cooked in a manner similar to rice. Groats come in coarse, medium and fine grinds. Kasha, which is roasted buckwheat groats, has a toastier, more nutty flavor.

[
A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z ]

Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.