Rustic Aromatic Buckwheat Flour

Anson Mills grows many types of buckwheat, but this large-groat Japanese heirloom variety—planted at our Carolina mountain farms in late summer and harvested as new-crop seeds after the first killing frost of late autumn—is the best. We preserve the mineral, green tea, and earthy flavor and aroma of this lovely food (it is not a grain) in freezers year-round, and mill it cold to a rustic light violet, with bits of crisp black hull for a subtly crystalline texture and the famous “whiplash” trace of bitterness. A tiny percentage of our buckwheat is toasted and mixed back in, redoubling its flavor. Use boldly in blini, crêpes, cookies, pasta, and polenta.