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a gluten-free grain with a nutty taste, often used in cooking and baking as either whole grains or flour
What is "buckwheat"?
Buckwheat is a grain cultivated for its edible seeds. Despite its name, buckwheat is not related to wheat and is gluten-free, making it suitable for people with gluten sensitivities. Buckwheat has a distinctive nutty flavor and a hearty texture, making it a versatile ingredient in various culinary applications. Buckwheat groats, the hulled seeds of the buckwheat plant, can be cooked and used as a nutritious alternative to rice or porridge. Buckwheat flour is commonly used in baking adding a rich flavor and dense texture to baked goods. Buckwheat is also processed into buckwheat flakes, which can be used as a hot cereal or added to granola and baked goods. Rich in protein, fiber, vitamins, and minerals, it is valued for its nutritional benefits and potential health-promoting properties. It is particularly high in antioxidants like rutin, which may help reduce inflammation and improve heart health.
a member of the 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
