KIALLA | Buckwheat Flour Organic (Calico Bag) 5kg

DESCRIPTION
Kialla -We Only Do Organic
Produced by milling the whole buckwheat grain and sieving off some of the outer husk. Then both the inner kernel (groat) and remaining husk is milled into a flour.
Despite its name Buckwheat is is not actually related to wheat. It's a seed not a grass or a legume, and is botanically related to rhubarb. Because its seeds are eaten it is referred to as a pseudocereal. Buckwheat returns nitrogen to the soil therefore organic farmers often use it as a green manure crop rotating it with cereal grains like wheat. The starchy endosperm is white and makes up most or all of buckwheat flour. The seed coat is greenish tan, which darkens buckwheat flour. The hull is dark brown or black, and some may be included in buckwheat flour as dark specks. It gives a delicious and distinctive flavour to sweet and savoury baking.

FEATURES
Packed in Australia and Certified GMO free

At Kialla, we only do organics so we're 100% committed to using organic production and processing methods. We support and encourage organic farmers and environmental sustainability and provide our clients with the widest range of high quality organic cereal grains, while also ensuring consistent and reliable supplies, helps us strive to continually improve. Our commitment to organics, to quality and integrity in the food chain, and to reliability and consistency in our products. Kialla Pure Foods declares egg, soy, buckwheat, gluten and milk as allergens on site. This does not mean that each allergen is present in every product. We segregate allergenic product at all times and some allergens may only apply to specific production lines. As best practice of allergen management, Kialla Pure Foods conducts VITAL assessments to ensure the correct "may be present" statements apply.

BENEFITS
While it supplies all essential amino acids, buckwheat only has around 7 grams of protein, which is half the protein content of many grains and one-third the protein content of legumes. It has above-average amounts of iron and phosphorus as well as other minerals such as tin, silicic acid, potassium, calcium and magnesium. There is also vitamins B1, B2, best accessed via eating the sprouted grains.

Buckwheat is the best natural source of rutin, one of the bioflavonoids, which has remarkable curative abilities for cases of hardened arteries, varicose veins, poor blood circulation and certain weak heart conditions and arteriosclerosis.

Buckwheat (Fagopyrum esculentum) is thought to have originated in China, the wild ancestor is common in Yunnan, south west China, where domestication most likely took place around 6000BCE. From here it spread to central Asia and Tibet then to Middle East. It appeared in Japan as early as 3000BCE. Some say it was brought to Western Europe by the Tartars and the Turks, however archaeology documents it in Finland as early as 5300 BCE and the Balkans by 4000BCE. The Byzantine Greeks are credited for introducing it to Russia where it is still a staple grain.