Uvelka — Altai Buckwheat (Гречка Алтайская)

Whole, kilned buckwheat from the Altai foothills — the cupboard staple grown up on by anyone east of the Urals.

RUSSIA   ·   UVELKA   ·   800 g

What it is

Whole, kilned buckwheat groats — ядрица — sourced from the Altai region of southern Siberia, where short summers and clean continental air produce grain with the deep, toasty flavour buckwheat fans grow up loving. The kernels are calibrated and quick-cooking, ready in around fifteen minutes.

Packed by Uvelka, the long-running Chelyabinsk-region grain house whose pale-yellow bag is a fixture in Russian, Ukrainian and Baltic kitchens. Eaten warm with butter, with milk for breakfast, alongside braised meats, or as the base of a thick mushroom kasha — buckwheat is endlessly forgiving.

Composition

100% buckwheat groats (ядрица), first grade. Nothing added.

Single-ingredient product — no flavourings, preservatives, or additives.

Nutrition (per 100 g, dry)

Manufacturer values — actual figures on the pack are definitive.

Allergens & storage

Allergens: none of the 14 statutory allergens. Buckwheat is not a cereal in the wheat / barley / rye sense — it is naturally gluten-free, though if you are coeliac please check the pack for any "may contain" notice from shared facilities.

Store in a cool, dry place between 0 °C and 25 °C. Keep the pack sealed once opened. Shelf life approximately 18 months from the date on the bag.

Net weight: 800 g  ·  Packed by: Uvelka (ООО «Ресурс»), Russia

How to cook

Rinse the groats briefly in cold water. Combine 1 part buckwheat to 2 parts water in a heavy pot, add a pinch of salt, bring to a boil, then cover and simmer on the lowest heat for about 15 minutes, until the water is absorbed. Take off the heat, leave covered for 5–10 minutes, then fluff with a fork and stir in a generous knob of butter.

A pantry essential — quiet, honest, and reliably good.