The seed of a plant Fagopyrum esculentum of the dock family native to Russia. After dehusking the grain may be toasted and/or ground to a flour and used in the same way as other cereal grains. Has a pleasant nutty flavour.
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[12]Links
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[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/brussel-sprout
[7] https://www.gourmed.net/en/glossary/bulgur
[8] https://www.gourmed.net/en/recipes/red-pepper-soup-olives-lemon-rind-yoghurt
[9] https://www.gourmed.net/en/recipes/all-recipes/croatian-ajvar
[10] https://www.gourmed.net/en/recipes/child-friendly/cinnamon-ice-cream-noodles-served-chocolate-mouse-and-salep
[11] https://www.gourmed.net/en/recipes/child-friendly/mediterranaean-filo-pastry-pie-recipe
[12] https://www.gourmed.net/en/recipes/easy-do/froutalia-omelet-potatoes-and-sausage-andros
