Buckwheat was first domesticated in Southeast Asia 6000 BCE, and from there spread through Central Asia and the Middle East, all the way to Europe. Today, buckwheat can be found in all regions of the world.
Buckwheat has a earthy, nutty, and slightly bitter flavor. This grain can have an intense flavor, which can be tamed through roasting.
Buckwheat is a staple grain in many traditional European and Asian dishes. This grain can be used to make soup, used as a rice substitute, processed into; groats, flour, and noodles.
Also known as: Kootu - Sarrasin - حنطة سوداء