A type of grain used extensively in eastern European cooking. Buckwheat flour is traditionally used to make blinis - small pancakes eaten with caviar.

A grain sometimes ground as flour.

or member of genus Fagopyrum; annual Asian plant with clusters of small pinkish white flowers and small edible triangular seeds which are used whole or ground into flour

grain ground into flour

Buckwheat plants, cultivated for flour, grow best in cool, moist climates. The buckwheat plant prefers light and well-drained soils, although it can thrive in highly acid, low fertility soils as well. Buckwheat is usually planted in the spring. It blooms quite early and it yields a dark brown honey of strong, distinct flavor. The production of buckwheat has declined in the United States, but it is still produced in Minnesota, New York, Ohio, Pennsylvania, Wisconsin and Eastern Canada.

An herb whose seeds impart a distinctive nutty, slightly fermented flavor to pancakes and other baked goods, as well as to noodles and pasta; because of its low gluten content, it is mixed with other flours for baking.

a seed that is a member of the rhubarb family often used for making pancakes.

Actually a seed of a weed like plant related to rhubarb. Similar to wheat in nutrition. Unroasted groats can be boiled, toasted or milled into flour. It's very rich in Amino Acids.

Fagopyrum esculentum Aerial parts Vasodilator, anti coagulant, hypotensive, anti haemorrhagic

A fleshy annual herb with seeds that can be ground into flour.

Buckwheat is the seed of a plant related to rhubarb. The whole form minus the hull is known as groats; when dry-roasted, buckwheat groats become kasha, which has a hearty, earthy, roasted taste and a relatively heavy texture. Buckwheat is also made into flour. Taste: Could be called anchovy of grain world; pungent, meaty and earthy. How to use: Steam kasha with sauteed onions, then toss with bow tie noodles to make kasha varnishkes. Add Japanese buckwheat noodles (soba) to soup or eat cold with a soy-based sipping sauce. 1 cup cooked buckwheat groats has 155 calories, 1g fat, 6g protein, 33g carbohydrates, 5g fiber.

Normally thought of as a cereal, buckwheat is actually an herb. The triangular seeds are use to make buckwheat flour which is used in pancakes and other baked goods.

Buckwheat is not a wheat but a fruit seed of a rhubarb relative. It is gluten free and high in essential amino acids, calcium and vitamins E & B.

Common buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. With its congeners tartary buckwheat (F. tartaricum Gaertn) and perennial buckwheat (F. cymosum L.), it is often counted as a cereal, though unlike most cereals the buckwheats are not true grasses. Buckwheat is thus not related to true wheat.