Buckwheat

General

Buckwheat is officially no cereal but belongs to the family of Polygonaceae (knotweed family). It is gluten free and is often used in form of flour or grain instead of usual wheat or rye when one suffers from celiac disease. In Germany the potato replaced the buckwheat and can rarely be found as a local product. But times are changing. However, in Russia buckwheat is a staple food and it is one of the main cultivation areas world wide.

Due to all the fantastic ingredients like iron, potassium, highly nutritious proteins and flavonoids which have an antioxidant effect and helps to protect our vessel walls buckwheat is a very interesting possibility to extend your diet. Alongside the use of the actual buckwheat flour buckwheat grains offer many possibilities to be used as a separate dish or a side dish. The basic recipe for my buckwheat waffles contains also buckwheat grains, it gives the dish a slight nut taste, which I like a lot. Try it out and let me know how you like it. 

Green Spelt

General

Originally born out of starvation, green spelt stayed in a niche for many years to finally surprise us even more!

Green spelt originates of spelt when it is harvested before its ripeness and gets dried by a special process called kilning (120°C-180°C). Due to the special drying process green spelt develops a slight nut taste. It is a very robust cereal with multiple layers around the corn itself which makes it more resistent against environmental influences and reduces the necessity for pesticides. Additionally it absorbs less contaminants out of the air which makes it quite a clean cereal on our plate. With its moderate amount of gluten it can be a nice alternative for people who react more sensitive to gluten.

You can find more information regarding nutrition, how spelt is harvested and processed and recipes on the following web pages. Don't let yourself get confused with the german page...it has english content ;)

http://www.gruenkern.de

https://en.wikipedia.org/wiki/Spelt

Millet

General

Millet wasn't grown for a long time in Germany and therefore died out in the beginning of the 20th century. In the year 2000 that was changed due to a scientific research program which was established at the Humboldt-University in Berlin to revive the cereal which was already cultivated in the 17th and 18th century in Germany. On arable land in the state of Berlin-Brandenburg (Germany) different millet varieties were tested on suitability. After four years the test phase was closed because it showed to be an extraordinary good cereal for further cultivation. The German millet needs less cocking time than the American or Hungarian millet due to its good conditions and has a milder taste. In general, millet is a great cereal in terms of its mineral household! It contains twice as much iron as rye and almost three times more than wheat does. Moreover, it is full of Silicium which is an important mineral for connective tissue, nails and hair. Millet secretly keeps us pretty ;). It also is a very good alternative for people who suffer from gluten intolerants (celiac disease) because it doesn't contain adhesive proteins.

Millet is a great cereal to be cultivated in Germany and you can find many areas of organic arable land (mostly Mark Brandenburg and Spreewald). Being so fortunate as a country to be able to grow millet we can help and support the economy by purchasing German products and at the same time help to reduce CO2 emissions with shorter transport ways.