Buckwheat Makes Great Honey. Honey from this unusual (and underused) crop is incredibly rich and highly coveted among honey enthusiasts. Buckwheat honey is rather dark, packed with antioxidants and is known for being an excellent honey for coughs and colds, and for use in homemade syrups.

Raw Buckwheat honey straight from the honeycomb. Unheated, all natural honey. Buckwheat honey is a dark, thick honey rich in antioxidants with a strong molasses taste. Made by the bees, bottled by hand, all in the U.S.A.

Buckwheat honey exhibits antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa, comparable with manuka honey, and the cellular antioxidant activity of buckwheat honey is higher than that of manuka honey. Our results suggest that buckwheat honey has great nutritional and commercial potentials.

Because its seeds are eaten, it is referred to as a pseudocereal. Because it is neither a grain nor related to wheat, buckwheat is gluten-free and safe for those with celiac disease and gluten sensitivities.

The primary benefits of buckwheat honey are that it promotes healing in the body, supports immune function, and boosts antioxidants. It’s also great for soothing sore throats and coughs. Some people even use honey as a part of their skin care regimen.

Re-exposure to buckwheat can lead to serious allergic reactions including skin rash; runny nose; asthma; and a potentially fatal drop in blood pressure, itching, swelling, and difficulty in breathing (anaphylactic shock).

Eating buckwheat regularly can lower bad cholesterol. According to a 2005 study, buckwheat trypsin enzyme has antimicrobial, antibacterial effects and could protect against diabetes, hypertension and tumors!

Water works just fine, but you can also use broth or milk, depending on what you’re making. You can add your favorite mix-ins and eat it like a bowl of porridge (sweet or savory), or you can stir your buckwheat groats into salads (don’t let them get too soft for this application) or soups for a hearty, fibrous kick.

Buckwheat is a highly nutritious whole grain that many people consider to be a superfood. Among its health benefits, buckwheat may improve heart health, promote weight loss, and help manage diabetes. Buckwheat is a good source of protein, fiber, and energy.

Buckwheat, another pseudo-grain (not a part of the grass family), packs even more protein than quinoa and almost one-quarter of your daily magnesium intake. A serving also accounts for 17% of your daily fiber intake.

A healthy serving of buckwheat, as part of a balanced meal, would be about ½ cup or 84g.

Buckwheat has a high mineral and antioxidant content, resulting in several health benefits. Buckwheat contains more protein than rice and has higher essential amino acids, including lysine and arginine (essential for children). Rice is lower in saturated fats than buckwheat. Rice is lower in calories.

Buckwheat contains essential fats inside the seed which are not well protected once the air-tight hull has been removed. Due to this oxygen will cause these essential oils in the seed to go rancid, giving it a bad taste and making it unfit to eat.

Buckwheat’s earthy, bitter taste means it pairs well with rich foods like wild mushrooms, winter fruit and tangy cheese. Despite the name, it’s not related to wheat at all, so you can rest easy knowing it’s a suitable gluten-free alternative.

They have all the nutty flavor of buckwheat, but then they’re sweetened up with a bit of raw honey, with a splash of lemon zest to add a hint of citrus. Serve these up with some coconut oil or ghee and enjoy.

Buckwheat honey also contains certain fatty acids (butanoic, pentanoic and 3-Methybutanoic acid), which result in much of the pungent aroma of buckwheat honey. These fatty acids are commonly found in foods such as butter, cheese, roasted peanuts and roasted barley.