What is Buckwheat, Botanically Speaking?
Before delving into its various names, it is important to clarify that buckwheat, scientifically known as Fagopyrum esculentum, is a pseudocereal, not a true cereal grain. Unlike wheat, it does not belong to the grass family (Poaceae) but is part of the knotweed family (Polygonaceae). This distinction is crucial, especially for those with gluten intolerance, as buckwheat is naturally gluten-free. Its seeds, or groats, are rich in complex carbohydrates and are used culinarily in a manner similar to cereals.
There are two main species cultivated for food: common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (Fagopyrum tataricum), which is notably more bitter.
Global Culinary Aliases for Buckwheat
Buckwheat’s wide-ranging use in cuisines around the world has given rise to many different names. These aliases often refer to a specific form or preparation of the seed.
Kasha
Perhaps the most recognizable alternative name in North America and Eastern Europe is kasha. This term specifically refers to roasted buckwheat groats, which have a darker, toasted reddish-brown color and a more pronounced nutty, earthy flavor than their raw, pale-green counterparts. Kasha is a staple in many Eastern European and Jewish cuisines, often served as a porridge or pilaf.
Kuttu
In India, buckwheat is famously known as 'kuttu,' and the flour is called 'kuttu ka atta'. This is especially popular during Hindu fasting periods like Navratri, where followers abstain from traditional grains like wheat and rice. Dishes made from kuttu flour include puris (fried bread), pakoras (fritters), and chillas (pancakes).
Blé Noir and Sarrasin
In France, buckwheat is known as blé noir ("black wheat") or sarrasin. Buckwheat flour is a primary ingredient for creating traditional crêpes and galettes in the Brittany region. The rustic, earthy flavor of the galettes is a signature element of the local cuisine.
Soba
For fans of Japanese cuisine, soba noodles are a familiar product made from buckwheat flour. The word soba itself is the Japanese term for buckwheat. These thin noodles can be served either chilled with a dipping sauce or in a hot broth.
Other Regional and Historical Names
- Beechwheat: A literal translation of the Dutch word boekweit, which combines boek (beech) and weit (wheat), due to the seeds' resemblance to beech nuts.
- Brank: An older English name for the plant.
- Grechka: The parboiled version of buckwheat, popular in Russia and Ukraine, which cooks faster and has a softer texture.
- Tatar Buckwheat: An alternative name for the species Fagopyrum tataricum.
Common Buckwheat vs. Tartary Buckwheat: A Comparison
While the culinary world primarily uses common buckwheat (Fagopyrum esculentum), the bitterer Tartary buckwheat (Fagopyrum tataricum) also plays a role, especially in East Asian traditions. Here is a comparison:
| Feature | Common Buckwheat (Fagopyrum esculentum) | Tartary Buckwheat (Fagopyrum tataricum) |
|---|---|---|
| Flavor Profile | Mild, nutty, earthy | Stronger, more bitter taste |
| Appearance | Seeds are typically light brown or greenish when raw | Often referred to as "green buckwheat" |
| Nutritional Highlight | Good source of protein, fiber, and minerals like magnesium | Very high in rutin, a powerful antioxidant |
| Culinary Uses | Soba noodles, kasha, flour for pancakes | Often used for tea (soba-cha or kuqiao-cha) or health foods due to high rutin content |
The Versatility and Importance of the Pseudocereal
Buckwheat's wide variety of names and preparations speaks to its global versatility and importance. From hearty Eastern European kasha dishes to delicate Japanese soba noodles and Indian fasting breads, it has been adapted to a multitude of culinary traditions. Its naturally gluten-free nature makes it an excellent option for those with celiac disease or gluten sensitivity. Beyond its culinary uses, buckwheat is also valued as a nutritious food source, rich in protein, fiber, and essential minerals. It is also prized by beekeepers for its nectar-rich flowers, which produce a distinctively dark, strong honey.
For more in-depth information about buckwheat's nutritional profile and benefits, visit Healthline's "Buckwheat 101" article.
Conclusion: More Than Meets the Eye
The simple question "Is there another name for buckwheat?" unlocks a complex culinary and botanical story. What appears as a singular grain is, in fact, a diverse pseudocereal with a multitude of aliases and applications worldwide. Whether you encounter it as kasha in a Russian recipe, kuttu in Indian cuisine, or soba in a Japanese restaurant, you are enjoying a nutritious and versatile seed that is much more than its name suggests. Its gluten-free status and impressive nutritional content have cemented its place as a staple in kitchens globally and a valuable crop for sustainable agriculture.
What is buckwheat exactly? A quick glossary
- Pseudocereal: The botanical classification for buckwheat, indicating it is not a true cereal grain from the grass family.
- Groats: The hulled, whole seeds of the buckwheat plant.
- Kasha: Roasted buckwheat groats, often used in Eastern European and Jewish cooking.
- Kuttu: The Indian name for buckwheat, particularly the flour used for fasting.
- Soba: Japanese noodles made from buckwheat flour.
- Fagopyrum esculentum: The scientific name for common buckwheat.
- Fagopyrum tataricum: The scientific name for Tartary, or bitter, buckwheat.
Why is buckwheat not a true grain? A comparison
While it's consumed like a grain, buckwheat differs botanically:
- Not from grass: Buckwheat is from the knotweed family, whereas true grains like wheat, oats, and rice are grasses.
- Gluten-free: Buckwheat is naturally gluten-free, unlike wheat-based grains.
- Related to rhubarb: Its closest botanical relatives are rhubarb and sorrel, not wheat.
The many faces of buckwheat
- Common Buckwheat: The most widely cultivated species, known for its milder flavor.
- Tartary Buckwheat: A bitterer species, prized for its high rutin content and often used for teas.
- Raw Groats: Unroasted seeds that are pale green and have a milder flavor.
- Roasted Groats (Kasha): Toasted seeds with a darker color and nuttier flavor.
Why its aliases matter
- Kasha (Eastern Europe/USA): Roasted groats used in porridge, pilafs, and as a side dish.
- Kuttu (India): Flour used for traditional fasting dishes.
- Soba (Japan): Flour used for thin, flavorful noodles.
- Blé Noir (France): Flour used for savory galettes in Brittany.
Nutritional snapshot
Buckwheat is a nutrient-dense food with a strong nutritional profile:
- High in protein, fiber, and resistant starch.
- Rich in minerals like manganese, copper, and magnesium.
- Contains beneficial plant compounds and antioxidants, especially rutin.
Processing and product types
- Flour: Milled groats create flour used for pancakes, noodles, and bread.
- Groats: Hulled kernels used whole in porridges or as a side dish.
- Hulls: The hard outer shell is often used as a stuffing for pillows.
- Honey: Bees feeding on buckwheat flowers produce a dark, strong, and distinct honey.
