A short conversational excerpt from the YouTube video "Pear Crumble with HTB!" (Jeffrey Bland, PhD). The speakers describe how Himalayan Tartary Buckwheat (HTB) interacts with fruit sweetness in a pear crumble, noting a bitter-front that smooths and enhances flavor and a way to add phytonutrients without making the dish purely savory.
The thing I love about the Himalayan Tartary Buckwheat is that it really blends with the sweetness of the fruit to produce a very different flavor than if you were to use, say, normal flour or just oats alone. It adds a really interesting enhancement of the flavor of the product.
I would agree it's that kind of almost like bitter front, but it comes in and smooths out the sweetness and makes it really, really nice. It's a nice way to get these phytonutrients in sort of more of a flavorful way instead of just constantly going for a savory hit. Enjoy a little sweetness.
