For centuries, buckwheat has been one of the main ingredients in Eastern European cuisine. The Slavs went so far as to call this cereal the “mother” because it is so essential to them. And for good reason: rich in calcium, proteins, vitamins, vitamins, minerals, minerals, magnesium and phosphorus, this small seed satiates, stimulates the immune system and maintains the proper functioning of the body. Once grilled (it is then called “grechka” in Russian), it has an intense color and flavor, to be discovered in this delicately nutty infusion.