What is buckwheat?
Buckwheat, also known as ‘black wheat’, is a plant in the knotweed family. Despite its nickname, it is not a cereal in the botanical sense. It is classed as a pseudocereal, like quinoa or amaranth.
Its small triangular seeds have been eaten for centuries in many parts of the world. In France, buckwheat is most closely associated with Brittany, where it is used to make the famous galettes. But its uses go well beyond Breton cuisine.
Today, buckwheat is found in flour, pasta, Japanese soba noodles and breakfast cereals. It is also used in hot drinks loved for their roasted flavour.
Where does it come from?
Its story began several thousand years ago in Asia. Historians trace its origins to the mountainous regions of China and the Himalayas. Cultivation is thought to have spread from there to Central Asia, Russia and then Europe.
Buckwheat became more popular during the Middle Ages because it was relatively easy to grow. It grows quickly, needs few inputs and thrives in poor soils where other crops struggle.
In France, it took root mainly in Brittany from the 15th century onwards. It then became a staple food for part of the rural population.
It is still grown in many countries today, including China, Russia, Ukraine, Japan, Poland and France.
What does buckwheat taste like?
The flavour is often what surprises people most at first sip. Buckwheat is wonderfully aromatic, with indulgent notes reminiscent of roasted hazelnuts, toasted cereals or bread lightly browned in the oven.
Roasting the seeds intensifies their aroma, sometimes giving them an almost caramelised note. Some people also pick up hints of malt or biscuit. This depth of flavour helps explain why buckwheat works so well in hot drinks.
It doesn’t have the bitterness found in some drinks. The cup is rounded, smooth and comforting. Its flavour is distinctive yet easy to enjoy.
The main benefits of buckwheat
Buckwheat is prized as much for its flavour as for its nutritional qualities.
A natural source of plant protein
Buckwheat contains more protein than many traditional cereals. It also provides several essential amino acids, making it a useful addition to a varied diet.
A naturally gluten-free plant
Despite its nickname ‘black wheat’, buckwheat contains no gluten. It is therefore popular with people looking for an alternative to gluten-containing cereals. If you follow a strict gluten-free diet, however, remember to check for cross-contamination during production.
A good range of minerals
Buckwheat naturally contains several minerals:
- magnesium;
- manganese;
- phosphorus;
- copper;
- zinc.
These minerals help support many of the body’s functions.
A notable antioxidant content
Buckwheat contains rutin, a flavonoid naturally present in the plant. Antioxidants help protect cells against oxidative stress.
A filling food
Thanks to its composition, buckwheat leaves you feeling pleasantly full. Whether eaten as seeds or enjoyed as an infusion, it fits easily into a balanced diet.
Buckwheat tea: a speciality that’s growing in popularity
Buckwheat tea, often called Sobacha in Japan, is a traditional drink made by steeping roasted buckwheat seeds in hot water. Despite its name, it generally contains no tea leaves. It’s a drink in its own right, enjoyed for its distinctive flavour and gentle taste.
In Japan, Korea and parts of China, people have enjoyed it every day for many years. Its popularity comes first and foremost from its aroma. From the first sip, buckwheat’s indulgent toasted notes come through with elegance, making for a comforting cup at any time of day.
Buckwheat tea can be enjoyed on its own or paired with other ingredients. Some blends combine it with green tea, for example: the tea’s fresh, grassy notes meet the toasted nuances of buckwheat. The result is a balanced, original blend.
Discover our new chocolate and buckwheat tea, Le Praliné>
Buckwheat infusion: a delicious alternative
Buckwheat infusion is attracting more and more fans of natural drinks. Black, green and white teas come from the tea plant, Camellia sinensis. Buckwheat infusion, by contrast, is made directly from the plant’s roasted seeds.
That difference gives it a character all its own. In the cup, you’ll find notes of toasted cereals, hazelnut and sometimes warm biscuit. Its naturally indulgent flavour makes it especially enjoyable on cooler days or during a relaxing break.
It’s versatile, too. Served hot, it feels warming and comforting. Served iced, it becomes lighter while keeping its toasted notes.
How do you make a buckwheat infusion?
It’s particularly easy to prepare.
For one cup:
- Heat the water to between 90 and 95 °C.
- Add a teaspoon of roasted buckwheat seeds.
- Leave to infuse for 3 to 5 minutes.
- Strain and enjoy.
Some people even infuse the seeds a second time to bring out every nuance of their flavour.