Buckwheat flour, or kuttu ka atta, is a staple during fasting seasons in India, loved for its nutritional value and gluten-free benefits. But in recent years, it has also made headlines for all the wrong
reasons.
Around 150 to 200 individuals fell ill after consuming kuttu ka atta in various parts of Delhi. Their condition is reported to be stable and not serious.
Food Poisoning After Consuming Buckwheat Flour
On Tuesday morning, police were informed that several people had experienced symptoms such as nausea and vomiting after eating food made from buckwheat flour. Those affected were admitted to Babu Jagjivan Ram (BJRM) Hospital in Jahangirpuri. The police also alerted the Food Department.
The majority of the affected individuals were from Jahangirpuri, Mahendra Park, Samaypur, Bhalswa Dairy, Lal Bagh, and Swaroop Nagar.
A similar incident occurred in Meerut, Uttar Pradesh, where around 150 people became unwell after consuming buckwheat flour and were taken to the district hospital.
According to media reports, most of those affected had consumed dishes made with buckwheat flour while fasting. It is suspected that the flour may have been adulterated, leading to food poisoning. Unfortunately, this is not the first instance of such incidents; similar cases are often reported each year during Navratri.
With hundreds falling ill after consuming adulterated or expired flour, it’s crucial to understand what you’re really eating. What is buckwheat flour made from, how can it turn toxic, and how do you know if it’s pure or fake? Here’s everything you need to know before your next fast.
What Is Buckwheat Flour?
Buckwheat flour, despite its name, is not derived from wheat and is not a cereal grain. It is actually made from the seeds of a fruit-bearing plant known scientifically as Fagopyrum esculentum. In various regions of India, it is referred to as tau, ogla, bresh, or fafad.
While widely enjoyed during fasting periods, buckwheat flour has occasionally been associated with food poisoning incidents, raising questions about its shelf life and purity.
Why Is Buckwheat Considered A Superfood?
Buckwheat is often praised as a superfood due to its rich nutritional profile. It contains about 15 grams of protein per 100 grams and is a good source of carbohydrates and dietary fibre.
It also includes alpha-linolenic acid, known for its cholesterol-lowering properties. With a low glycaemic index, it is suitable for diabetics. According to the American Journal of Gastroenterology, the insoluble fibre in buckwheat may also reduce the risk of gallstones.
During fasting, people often make puris, dumplings, and other dishes using buckwheat flour or kuttu ka atta.
How Long Does Buckwheat Flour Last?
Buckwheat flour has a relatively short shelf life, typically only 1 to 1.5 months. Once past its expiry date, it can become unsafe to consume and may lead to food poisoning.
Think Your Buckwheat Flour Is Pure?
There are a couple of easy ways to check for adulteration in Buckwheat flour:
- Colour: Pure buckwheat flour is naturally brown. If it has been mixed with wheat flour or other substances, its colour may appear lighter or different.
- Texture: When kneading, pure buckwheat flour forms a dough smoothly. Adulterated flour tends to crumble or fall apart.
A Brief History Of Buckwheat Cultivation
Buckwheat is believed to have been cultivated for the first time in Southeast Asia around 5,000 to 6,000 years ago. From there, it spread to Central Asia, the Middle East, and eventually Europe.
There is evidence of its use in Finland dating back to 5300 BC. According to Science Facts, its primary origins are in China and Siberia, though wild varieties were also found in ancient Greece.
Structure Of The Buckwheat Plant
The buckwheat plant typically grows to a height of 2 to 4 feet. It has dark green, triangular leaves and small white flowers, which eventually form fruit clusters.
Once dried, the seeds inside these fruits are harvested and ground into flour.
Where Is Buckwheat Flour Grown In India?
In India, buckwheat is mainly cultivated in hilly regions above 1,800 metres. Key growing areas include Jammu & Kashmir, Himachal Pradesh, Uttarakhand, and parts of the Nilgiris in South India, as well as regions in the Northeast.
It is typically sown during the Rabi season and matures quickly, usually within 30 to 35 days. Harvesting is done when the crop is around 80% ripe, after which the seeds are dried and milled into flour.
Global Buckwheat Production
The largest producers of buckwheat globally are Russia, China, and Kazakhstan, followed by the United States. Other countries such as Ukraine and Kyrgyzstan also cultivate buckwheat extensively, and it is a staple in their diets.
Internationally, buckwheat is used in a variety of ways:
- In Japan, noodles made from buckwheat flour (soba) are particularly popular.
- In China, it is also used in the production of vinegar.
- In Europe and the US, buckwheat flour is used in cakes, pancakes, and other baked goods.
