April 5, 2010
Armenian Buckwheat
Buckwheat refers to plants in two genera of the dicot family Polygonaceae: the Eurasian genus Fagopyrum, and the North American genus Eriogonum. 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.
Buckwheat isn’t actually a grain. Instead, buckwheat comes from a fruit seed that is related to rhubarb and sorrel. Its taste and texture very much resemble that of a typical whole grain. Buckwheat can easily act as a substitute for most whole grains. Buckwheat contains a distinct, almost roasted nutty flavor. Buckwheat wouldn’t be considered a mild flavored grain. It can be eaten plain with just a light drizzle of olive oil and a sprinkle of salt and pepper.
Like the majority of whole grains, buckwheat contains not only star quality taste, but some added health benefits as well. Studies have shown that buckwheat can lower blood pressure and cholesterol. Just one cup contains 5 grams of fiber and 6 grams of protein. Buckwheat also has substantial amounts of an array of minerals, which include magnesium, copper, manganese, and phosphorus. It provides a tasty, gluten-free alternative for those who have been diagnosed with celiac disease or have sensitivities to gluten.
Buckwheat makes a great side dish and is suitable for a delicious breakfast cereal as well. It’s also a great bulking agent to add to soups and stews.
You can find authentic Armenian Buckwheat on many Armenian Restaurants in Los Angeles.
