Buckwheat is actually a member of the rhubarb family.
Nutritionally buckwheat resembles wheat. Rich in iron, B vitamins and calcium, buckwheat flour is also gluten free and can be used like a grain. Made into a flour, it has a strong grainy flavour and is best used in pancakes, waffles, noodles, breads and cakes.
Best when combined with wheat and/or rye flour.
People with wheat allergies can eat buckwheat.
For cooking or baking use buckwheat groats (see picture).
Whole buckwheat is the seed with the husk still on. We only offer it for those who want to use it for sprouting/growing their own etc
Unfortunately, we have been unable to source buckwheat husks for a long time now.
We therefore decided not to offer husks for the time being.