NATURA BUCKWHEAT Buckwheat, also known as buckwheat, used to belong to the ranks of simple folk dishes. Peeling was also solved at home by rubbing between millstones set at intervals, and the hard shell structure was removed.

NATURKONYHA discovered it again, and although its taste is particularly special and strong, perhaps that is why it is becoming increasingly popular. In the case of large-scale peeling, it is pre-soaked or even slightly roasted, in which case its color takes on a brownish tone. Unheated buckwheat hulls are whitish in color. The taste is not as strong as that of brown buckwheat. The content values ​​of both types of buckwheat are equally noteworthy. "The latest research supports the old observations: buckwheat has a beneficial effect on vascular diseases, people with high blood pressure and diabetes.
Its flour is mixed with wheat flour and used as a raw material for bread and pasta. In broken and granular form, it is the basic ingredient of the well-known Russian porridge. When buckwheat is roasted before cooking, it gives the food a slight nutty flavor and aroma.