Buckwheat

I often create characters out of ingredients, ascribing little personalities to each one, which presumably, though subconsciously, affects how I cook with them. Such attributes can be assigned due to their physical traits (long and tall celery playing Julia Child), their place of origin (flageolet beans conversing with a Parisienne accent and often smoking a cigarette), or simply how they are used in my kitchen (olive oil always speaking in heavy, rounded tones, matching my glugs).