Zhongwei specialty: bitter buckwheat

Zhongwei specialty: bitter buckwheat

　　Zhongwei’s specialty — bitter buckwheat. Bitter buckwheat combines all seven essential nutrients in one. It is not a medicine, nor a health supplement, but a food that can be eaten as a staple. Yet it boasts outstanding nutritional and health benefits, as well as remarkable therapeutic effects. It does not belong to the grass family (Poaceae), but to the buckwheat family (Polygonaceae), making it a close relative of familiar plants like “polygonum multiflorum” and “rhubarb.” It is an officially acknowledged dual-purpose grain by the Food and Agriculture Organization of the United Nations, serving both as food and medicine. It is a typical representation of China’s traditional “food as medicine” culture. Bitter buckwheat is hailed as the “king of grains” and is known as a “three-lowering” food (helps lower blood pressure, blood sugar, and blood lipids). Grown in high-altitude mountainous regions, it is green, natural, and pure.

Features: Has a mildly bitter taste with a rich aroma of buckwheat

Uses: Can be used to make tea, ground into flour for various flour-based foods such as bread, noodles, and batter. Bitter buckwheat can also be used to make liquor and vermicelli.

Medicinal value: Clears heat, reduces internal heat, aids digestion, removes blood stasis, cools blood, and reduces swelling. It helps lower blood lipids, blood pressure, and blood sugar, and can also be used to treat conditions such as diabetes.