Buckwheat as a culture was developed more than 5000 years ago. Its homeland is considered to be Northern India. However, in the 15th century, buckwheat entered China, Korea, Japan, then Central Asia, the middle East and the Caucasus. In Europe, buckwheat fell during the Tatar-Mongol invasion. This is probably why it was called "Tatar plant" for a long time.
Buckwheat: useful properties of buckwheat and harm of buckwheat
In France, Portugal, and Spain, buckwheat was called "Saracen grain", in Greece and Italy – "Turkish", and in Germany – " pagan "or" pagan beech wheat".
It is assumed that the" buckwheat " cereal was named by the Slavs. There is, however, another version, according to which buckwheat was cultivated in monasteries by Greek monks, and therefore it became so called.
Buckwheat is used for cooking porridge, puddings, casseroles, cutlets, soups. Also, buckwheat flour is used for making pancakes, pancakes and flatbreads.
Japanese and Italian dishes are prepared from a mixture of buckwheat and wheat flour, as well as delicious pasta and noodles. For example, a traditional dish of Eastern European Jews is a mess "of varnishes" that is buckwheat, mixed with vermicelli.