Buckwheat flour : Buckwheat flour, whose taste slightly amer recalls that of the hazelnut, is used for making cakes as well as pancakes (say of Black wheat), particularly in Brittany, Corrèze (tourtous), in Cantal (under the name of donkeys) and in the Liège region (boûkètes).
The pancakes buckwheat are called "krampouezh" in Lower Brittany, "galettes" in Gallo and Upper Brittany, and more simply "crepes salty " in French. The real ones blinis (Lithuanian-Belarusian bliny) are made from this flour and that of wheat (for half). Wet de butter molten as well as crème fraîche, they constituted a meal base in eastern Poland before World War II.
In Brittany, buckwheat flour (“gwinizh du”) is also used in the preparation of “farz gwinizh” (far), “farz fourn” (far in the oven), “ kig ha farz and "yod gwinizh du" (porridge).
Buckwheat flour is also used in the preparation of pasta Japanese (room) Of couscous (couscous with Black wheat) or of porridge (kasha consumed au Breakfast in Northern Europe). In Savoy, it is used to make crozets, small square pasta served with beaufort.
In China and India, they make a beer traditional, the chang.