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/glossary/all
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[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/grigores/saltsa-mpesamel
[9] https://www.gourmed.net/syntages/kala-fthina/fasolada-me-sygklino-elies-kai-portokali
[10] https://www.gourmed.net/syntages/oles-oi-syntages/marmelada-milo-me-kanela-kai-asteroeidi-glykaniso
[11] https://www.gourmed.net/syntages/oles/kalamarakia-sto-foyrno
[12] https://www.gourmed.net/syntages/oles/psari-soyvlakia-xifia
