Roasted Buckwheat Kernels Qiao Mai 荞麦 Low Temperature Baked Whole Grain for Milling Porridge and Tea Blends Bulk 25kg Bag

Roasted Buckwheat Kernels, known in TCM as Qiao Mai (荞麦), from Fagopyrum esculentum, offered as hulled whole grains gently finished with low-temperature baking. In TCM theory buckwheat is considered neutral in nature with a sweet flavor and is traditionally associated with the spleen and stomach channels. These ready-cooked kernels are commonly used as a raw material for milling into flour, brewing grain teas, or simmering into porridge and congee. Store sealed at room temperature away from moisture.

Key Selling Points

• Whole buckwheat kernels pre-roasted with low-temperature baking so they are ready to grind, brew, or cook
• Botanical source Fagopyrum esculentum, a traditional five-grain staple known in TCM as Qiao Mai
• Bulk 25kg loose-packed bag suited to wholesale, milling workshops, and food service use
• Grade 1 grain with normal color and aroma, sourced from a licensed Shandong food producer
• Versatile culinary base for buckwheat tea, congee, baked goods, and mixed grain blends

Quality & Sensory

The roasted kernels typically show a warm golden-brown color with a firm, plump texture and a nutty, toasty aroma from low-temperature baking. When steeped or simmered, they typically yield a mellow, gently sweet grain flavor with a clean roasted finish.

Technical Specifications

Usage Scenarios

• Mill into fresh buckwheat flour for noodles, pancakes, and baking
• Steep roasted kernels in hot water as a caffeine-free grain tea
• Simmer into congee or mixed-grain porridge with rice and millet
• Blend into five-grain drink mixes and seasonal whole-grain recipes

Traditional Uses

In traditional Chinese practice, Qiao Mai has long been used as a nourishing coarse grain, cooked into congee, ground with other cereals for steamed cakes and noodles, or roasted for daily grain tea. It is traditionally associated with supporting digestion in TCM theory and is often paired with rice, millet, oats, and beans in five-grain blends, especially during autumn and winter porridge seasons.

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