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Buckwheat is not a true cereal, it is a relative of
sorrel
and
rhubarb. It can be used to make flatbreads, fritters and sweets,
adding a nutty aroma and flavor. Buckwheat is used in Northern Italy to
make flat noodles called pizzoccheri and mixed with cornmeal to make
polenta. The Japanese use it to make sobe noodles and in Russia to make
blini.
          
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