Buckwheat is not related to wheat. It is the tiny triangular seeds of a plant from the same family as rhubarb. It has a slightly earthy, nutty, bitter taste. It is used as husked whole grains and flour.Â
Buckwheat does not contain gluten.
Husked buckwheat whole grains may be cooked in the same way as rice. The most famous of buckwheat dishes is kasha, a porridge-like speciality of Russia.
Buckwheat flour is the key ingredient in soba noodles, a speciality of Japan, and the pancake dishes of blini in Russia and galettes in France. It gives these foods a greyish colour.