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Win tickets for two to one of Auckland's best dinners to the value of $490.00.
An amazing Vogels cereal hamper for one lucky winner. Click here for further details.
If you disagree with a foodie glossary term, please contact us.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Many people think that buckwheat is a cereal grain, but it is actually a fruit seed that is related to rhubarb and sorrel. And, contrary to its name, buckwheat has nothing to do with wheat so is naturally gluten-free. It is a great choice for coeliacsand those avoiding ordinary wheat products. Buckwheat is high in beneficial antioxidant flavanoids, including rutin, which may help protect against bad cholesterol and heart disease. It contains all the essential amino acids and is full of vital complex carbohydrates as well as iron, calcium, potassium, manganese, magnesium and plenty of dietary fibre. Buckwheat is used to make Japan’s beloved soba noodles, delicious gallettes(savourycrepes) in France and blinisin Russia. Roasting buckwheat before cooking creates an earthier, more nutty taste and aroma.
