Buckwheat

Buckwheat (Fagopyrum esculentum) is a pseudocereal that, despite its name, is not related to wheat or any other grass grain. It originates from Southeast Asia and is naturally gluten-free. Buckwheat groats have a mild, nutty flavor and are suitable for making porridges, salads, side dishes, and soups. It is also used in flour form to make pancakes, crackers, and noodles. It is an excellent source of plant-based protein, fiber, magnesium, and antioxidants, particularly rutin. Buckwheat is a beloved ingredient in traditional Central and Eastern European cooking, as well as in Japanese cuisine, where it is used to make soba noodles.