Buckwheat

Buckwheat is not wheat but instead a wheat alternative.

Buckwheat is a seed grain that is obtained from the plant with the scientific name Fagopyrum esculentum, and is classified as a pseudocereal, as it is not a species of grass.
‘Buckwheat’ is also known as ‘beech wheat’, and this name is a reference to the similar triangular shaped appearance it has to beech nuts that are significantly larger, and its common use as a wheat replacement.
Buckwheat is not related to wheat, instead it comes from the family Polygonaceae, the family of knotweed, that rhubarb also belongs to.
‘Buckwheat’ s comes from the word ‘boecweite’ that means ‘beech wheat’ in Middle Dutch, and when the seed is roasted, it is known as ‘kasha’.
In 2011, Russia was the leading producer of buckwheat, with 800,380 tonnes (882,000 tons), China with 720,000 tonnes (793,700 tons) and Ukraine boasting 281,600 tonnes (310,400 tons).

The outer buckwheat layer is typically a dark tan when roasted, or light green or brown in colour when raw, while the inner starch is coloured white, and is approximately 3 to 4 millimetres (0.12 to 0.16 inch) in diameter and approximately 5 millimetres tall.
Buckwheat can be eaten raw or roasted, and is commonly ground into flour, which in turn is used in pancakes, noodles, bread and porridge; although some people are allergic to it, causing a rash, and anaphylaxis cases have occurred.
Buckwheat is a grain that does not contain wheat or gluten, and therefore is a common replacement for those with coeliac disease, or who are intolerant or have an allergy to wheat.
A buckwheat seed is called a ‘groat’, and its triangular shape has led to unique equipment to hull the seed.
Buckwheat is very high in fibre, niacin, riboflavin, copper, magnesium, phosphorous and manganese.

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