Buckwheat was first domesticated in Southeast Asia 6000 BCE, and spread from Central Asia and the Middle East, all the way to Europe. Buckwheat is a staple grain in many traditional European and Asian dishes. It contains an earthly, nutty, and slightly bitter flavour. 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