Other
Buckwheat
The triangular seed of buckwheat, Fagopyrum esculentum, a plant related to rhubarb rather than to wheat. The grain is cooked whole or ground.
Origin
Domesticated in southwest China and long grown in cool, poor soils from Russia to Brittany.
Flavour
Earthy, nutty, and slightly bitter.
How to use it
Simmer the groats, or use the flour in pancakes and noodles.
Storage
Airtight and cool. The flour stales faster than the whole grain.
Recipes using it
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