Buckwheat, or fagopyrum esculentum, sometimes known as sarrasin, is a member of the rhubarb family and can be identified by its triangular seeds which ripen in late Autumn. Buckwheat seeds consist of small, black outer hulls encapsulating delicate pyramidal kernels which are violet, faint green, purple, and white. After careful milling, buckwheat yields a silky flour that retains traces of pastel hues.
Wholegrain Buckwheat Flour is a naturally calico coloured soft flour which makes delicious pancakes, noodles and specialist pasta. It contains gluten from the adjacent growing, storage or processing of wheat.