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Buckwheat
- Buckwheat (Fagopyrum esculentum) is a pseudocereal plant cultivated for its grain-like seeds which are edible and rich in complex carbohydrates.
- The name “buckwheat or beech wheat’ comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat.
- It is actually a fruit seed that is related to rhubarb and sorrel, making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. The fruit is an achene, similar to a sunflower seed, with a single seed inside a hard outer hull. The starchy endosperm is white and makes up most or all of the buckwheat flour.
- Product is organically produced and processed according to current Good Manufacturing Practices, HACCP norms, and regulations NPOP. NOP & EEC 834/2007.
- Product is naturally fumigated through EcO2 processing technique.
