The largest variety of buckwheat - we choose a quality product

What is the largest variety of buckwheat? In our store, in a small village far from the regional center, good, large and clean buckwheat can rarely be found. Most often, crushed cereals are imported, which my grandmother calls a chop.

Which buckwheat porridge do you like best: viscous and sticky or crumbly? Most prefer the second option, but to get such a porridge, you need to use the "correct" buckwheat. Knowing the largest buckwheat variety, you will prepare an airy and delicious dish. The main secret of any porridge, including buckwheat, is not only about its correct preparation. First of all, it depends on the quality of the cereal, whether it is fresh or expired, clean or with garbage that needs to be selected for a long time. Premium groats will save you from additional work and will always be of high quality. Such cereals consist of the same size of nucleoli, which are simultaneously cooked. So, what is the name of large buckwheat, and what is it like?

The largest grade of buckwheat

The largest buckwheat is also the most useful, since it is whole (or slightly chipped) grains. It is called so - unground, because the process of "extraction" consists only in the separation of the fruit shells and sorting the resulting whole grain. The cleaned kernels are passed through a sieve with a mesh size of 16x20 mm. All that remains on the sieve is that very kernel.

Under the name "buckwheat" is often sold through - also kernels, but coarsely chopped. They are popularly called "cut". On the packaging with whole kernels, they say - "unground".

Varieties and types of unground

There are no grades of prodel, it just comes in two types: larger and smaller. But the unground itself is divided into 3 varieties depending on the percentage of litter:

• the presence of up to 5% of unprocessed grains, pebbles and other litter - 1 grade;
• from 5 to 7% litter - 2nd grade;
• 8-10% impurities - grade 3.

Loose porridge is obtained precisely from the kernel. Prodol, when cooked, acquires a viscous structure.

The most valuable one is not steamed or raw unground, which retains all useful substances. Such croup is always light, with a pronounced greenish tint. However, on sale you can still find steamed light brown kernel and fried dark brown buckwheat.

How to choose and cook a kernel - video