An annual, Fagopyrum esculentum, thought to be native to China, not a grain but rather the seed of a plant related to rhubarb. When ground, however, it behaves exactly like other cereals. It's easy to grow in harsh climates and, for this reason, is a staple for much of Northern Europe, especially the northern provinces of Poland, Prussia and the Ukraine. There, its flour is made into porridge and noodles, and its groats are treated like rice. Its seeds are roasted and made into flour for pancakes, blinis, varnishkes, crisp, thin cakes and noodles. The Japanese use buckwheat to make soba, thin light brown noodles that are often served cold or in broth.
Buckwheat might be a souvenir left over by the Tartars' invasion of Southern Europe in the 1400s. But more than likely, it's from the Moors. The Italians refer to it as grano saraceno; the Spanish as trigo sarraceno; and the French as sarrasin, or "Saracen grain." Although buckwheat is nutritionally similar to wheat, it's unrelated, and many people who cannot tolerate wheat have no trouble with buckwheat products.
