Buckwheat

buckwheat, (Fagopyrum esculentum), also called common buckwheat, herbaceous plant of the family Polygonaceae and its edible seeds. Buckwheat is a staple pseudograin crop in some parts of eastern Europe, where the hulled kernels, or groats, are prepared as kasha, cooked and served much like rice. While buckwheat flour is unsatisfactory for bread, it is used, alone or mixed with wheat flour, to make griddle cakes called buckwheat cakes in the United States and Canada. Buckwheat is high in carbohydrates and protein and provides small amounts of vitamins B₁ and B₂.

A related species known as green buckwheat (Fagopyrum tataricum) is used similarly and is chiefly cultivated in East Asia.