Buckwheat

The name buckwheat hints at the beechnut-like shape and its wheat-like properties. Botanically a knotweed, buckwheat has been grown since earliest times in Middle Asia and Siberia. Today´s main growing areas are China and Eastern Europe, but buckwheat has also become popular in German organic agriculture. Growing buckwheat has a positive effect on the environment. The plantation attracts and supports otherwise endangered bees, therefore it contributes to the conservation of biodiversity.

Buckwheat is a source of the essential amino acid lysine, which is normally sourced from animal protein – an important point for vegetarians and vegans.
Buckwheat is used like other grains and cereal products, its lack of gluten makes it an important ingredient in glutenfree and allergene free diets.