Buckwheat (Fagopyrum esculentum), or common buckwheat is a plant cultivated for its grain-like seeds.  Despite the name, buckwheat is not related to wheat as it is not a grass. Instead, buckwheat is related to sorreel, knotweed, and rhubarb. Buckwheat is referred to as a pseudocereal because its seeds' culinary use is the same as cereals', owing to their composition of complex carbohydrates

Using Buckwheat flour while baking adds a robust, nutty flavor to cakes, muffins, and bread. The flour has a slightly bitter, hoppy taste that is complemented by fruits like berries or apples, creme fraiche, sour cream, caviaror salty meats like ham. This nutritious, gluten-free flour has caught the fancy of bakers and food bloggers across the world