Surely in the diet of each of you there is such a useful and tasty product as buckwheat. This cereal is not in vain considered one of the most popular in our country. It is so unpretentious and undemanding to the qualitative composition of soils that it is grown in many world countries, including Korea and Japan.
A brief history of the appearance of buckwheat
There are many legends associated with this product. Despite the fact that buckwheat was called “Russian bread” abroad, we owe its appearance to a completely different country. Those who are interested in the name of the largest variety of buckwheat groats are welcome to know that, although Greece is often called its homeland, it first appeared in the Himalayas. More than four millennia ago, the attention of the peoples of Northern India living there was attracted by a nondescript grassy plant. Later it turned out that from its dark seeds that looked like pyramids, you can cook delicious porridge and produce flour for tortillas. Over time, the tradition of growing this culture was adopted by neighboring peoples. Residents of Russia learned about the existence of buckwheat from the Volga Bulgarians.
Historians tend to think that the Slavs began to grow this culture in the 7th century. The name of the cereal is explained by the fact that at that time it was cultivated mainly by Greek monks who lived in local monasteries. Europeans learned about the existence of this product in the Middle Ages. But neither then nor now did it become popular in either Western or Eastern Europe.
Buckwheat varieties and its processing
Today, there are several different varieties of this popular and healthy cereal. The classification is based not only on the quality of the product, but also on the way it is processed. Those who still do not know what the largest buckwheat variety is called will be curious to know that it is a kernel. It can be first or second grade. For the production of nuclei, unpaired grains are used, processed by separating the kernels and fruit shells. This cereal is a whole or chopped buckwheat kernels that do not pass through a sieve, the mesh size of which is 16x20 mm.
The second, smaller type of cereal is called prodel. It is not divided into varieties and is processed in the same way as the kernel. Prodel is a chopped buckwheat kernel that does not pass through a sieve made of wire mesh No. 08.
In addition, there are also rapidly digesting varieties. All of them should have a taste and aroma characteristic of buckwheat.
What to look for when buying a product?
Despite the high popularity of this product, not everyone knows how to choose buckwheat. “Queen of cereals” is sold in paper or cellophane bags. In the selection process, it is desirable to give preference to the last packaging option, because through it you can see the goods. In addition, the plastic bag provides a guarantee that the product is not damp, lying in a warehouse.
The second thing that you need to pay special attention to is the date of production of buckwheat, its shelf life and grade. The highest quality is considered light buckwheat. Its largest variety can often be seen on the shelves of grocery stores. Ideally, the product should have a light golden color. The presence of a slightly greenish or cream shade is allowed. The dark color indicates that the products underwent heat treatment, as a result of which not only the nutritional value of buckwheat is degraded , but also its taste. You also need to carefully examine the kernels of cereals. A clear defect is the presence of a large number of chipped and broken grains.
Product Storage Rules
Those who already understand the name of the largest variety of buckwheat groats are welcome to find out how to preserve all its valuable properties for longer. Having brought a product from the store, it must be immediately sorted out, getting rid of all unnecessary impurities. Some housewives are sure that before pouring buckwheat into a glass jar, it needs to be dried in the microwave or in the oven. And this is right, because such processing will become reliable protection against all kinds of bugs. To store buckwheat, it is advisable to use plastic or glass containers with a hermetically sealed lid.
The container with powdered cereals can be placed in any kitchen cabinet, because it can be safely stored at room temperature. The only thing that buckwheat “does not like” is direct sunlight. You can see the shelf life of cereals of one or another grade on the factory packaging. The manufacturer must provide such information. As a rule, the shelf life does not exceed 12 months. Many housewives who recognize the name of the largest variety of buckwheat are concerned about how long the cooked product can be stored. So that porridge does not cause poisoning and other ailments, it can be left in the refrigerator for no more than five days. After this time, the product becomes unfit for food.
What is useful buckwheat groats?
This product is considered an excellent source of polyunsaturated fats that have a positive effect on cholesterol and metabolic processes. Buckwheat porridge not only saturates the human body, but also perfectly cleanses it. Due to the presence of flavonoids, buckwheat becomes a good prevention of cancer. Regular use of this valuable product helps reduce the risks of thrombosis and cardiovascular disease.
Buckwheat porridge should become an invariable component of the diet of diabetics, because it helps to regulate blood sugar.
How to cook buckwheat porridge?
Even children know how to do this. But in order to cook a truly delicious porridge, you need to adhere to a few simple recommendations. Professional chefs advise you to cook it in proportions of 1: 2. This means that the water should be twice as much as the cereal itself. In the process of cooking porridge is not mixed. It is cooked over minimal heat until the liquid is completely boiled away. After this, a pan of porridge is wrapped in a blanket and left to reach. After half an hour, it is ready for use. It goes well with vegetables and fish. Sweet lovers can add honey and dried fruits to the finished buckwheat.