Whole Buckwheat can't be eaten as they are as the hull is quite thick and difficult to digest. Whole buckwheat however is fantastic when milled into a heavy, deep flavoured flour, perfect for dishes like Pizzoccheri; a hearty, Northern Italian Pasta dish 

Buckwheat (Fagopyrum Esculentum) is an annual broad leaf summer crop. Buckwheat requires a cool wet growing season to produce high quality grain.

Buckwheat (not related to wheat) is naturally gluten free, high in magnesium and has a balanced amino acid profile.  Buckwheat is also low GI, making it a very healthy alternative to commonly used gluten free flours such as rice flour, potato starch and tapioca starch. 

Buckwheat is botanically a fruit (related to rhubarb) and requires careful harvesting, processing and storage to ensure purity, mild flavour, optimum nutrition and high baking quality.

Our whole buckwheat are produced by Bio-Oz in Parkes, New South Wales grown sustainably, under the Sustainable Farmers of Australia initiative preserving soil health and biodiversity.