Pohánka

Pohánka is the Czech and Slovak word for buckwheat, a pseudocereal crop cultivated for its grain. Despite its name, buckwheat is not related to wheat; it is in the same family as rhubarb and sorrel. The plant produces a triangular seed that is typically hulled before consumption. Pohánka is a staple in many Central and Eastern European cuisines.

The grain can be prepared in various ways. It is often boiled and served as a side dish, similar to rice or potatoes. Roasted pohánka, known as kasha, has a distinct nutty flavor and aroma. It can also be ground into flour and used in baking pancakes, bread, and other pastries. Pohánka is valued for its nutritional profile, being a good source of fiber, protein, and minerals such as magnesium and manganese. It is also naturally gluten-free, making it a suitable option for individuals with celiac disease or gluten sensitivity. Historically, pohánka was an important crop, particularly in times of scarcity, due to its resilience and ability to grow in poor soil conditions.