Buckwheat is a seed, not a grain or wheat. It’s categorized as a pseudo-cereal and frequently referred to as a grain, which further adds to the confusion. Buckwheat, however, is more comparable to amaranth, millet, or quinoa, which are flavorful and nutrient-dense seeds that are gluten-free and high in fiber yet are grouped with grains. … Read more
Buckwheat groats, the seeds of a flowering plant, are often found in raw food diet recipes and in foods like buckwheat flour, soba noodles, and kasha, which are roasted groats. The Fagopyrum esculentum plant, related to rhubarb and sorrel, is where buckwheat comes from, and buckwheat comes from a similar plant called Fagopyrum tataricum, which grows in Asia.
Buckwheat has been grown for over 8,000 years, sometimes called an “ancient grain.” It was a common crop worldwide before nitrogen fertilizer was used to grow more corn and wheat in the 20th century.
