Overview

Common buckwheat is a plant cultivated for its grain-like seeds, which are used as a cereal despite the plant not being a grass. It is botanically related to sorrel, knotweed, and rhubarb, not to wheat. The seeds have a nutty, earthy flavor and a triangular shape.

Origin and history

Buckwheat was domesticated in Southeast Asia, likely in the region of Yunnan, China, and spread to Central Asia and Europe via the Silk Road [2]. It became a staple in Eastern Europe and Russia, where it was valued for its short growing season and ability to thrive in poor soils. In Japan, buckwheat is used to make soba noodles. Cultivation declined sharply in the 20th century with the adoption of nitrogen fertilizers that increased the productivity of other cereals [1].

Varieties and aliases

  • Common buckwheat (Fagopyrum esculentum) is the primary cultivated species.
  • Tartary buckwheat (Fagopyrum tataricum) is a related species grown in high-altitude regions of Asia.
  • In French, it is called sarrasin or blé noir. In German, Buchweizen. In Japanese, soba (蕎麦).

Culinary uses

Buckwheat groats are hulled and crushed into various grades. Whole groats (kasha in Eastern Europe) are toasted and boiled as a porridge or side dish. In Russia and Poland, kasha is served with butter, mushrooms, or onions. In Japan, buckwheat flour is made into soba noodles, served hot in broth or cold with dipping sauce. In France, buckwheat flour is used for galettes (savory crepes) in Brittany. The flour is also used in pancakes, blini, and some breads. Buckwheat honey is dark and strongly flavored.

Cross-cuisine context

Buckwheat has no direct analogue in Mexican cuisine. A comparable pseudocereal is amaranth (huauhtli), another pseudocereal with pre-Columbian roots that is used as a grain despite not being a grass. Both are gluten-free and used in porridges and baked goods. In Korean cuisine, buckwheat is used for naengmyeon (cold noodles) and memil jeon (buckwheat pancakes), which parallels the Japanese soba tradition.

Notes for cooks

  • Buckwheat groats can be toasted before cooking to deepen their nutty flavor. Raw groats cook more quickly and have a milder taste.
  • Buckwheat flour contains no gluten. For bread or pasta, it must be blended with wheat flour or a binder such as eggs.
  • Fresh buckwheat flour has a greenish tint and a grassy aroma. It turns gray and develops a bitter note as it ages. Store in an airtight container in the freezer.