Tag: Common buckwheat

Despite its name, buckwheat is not related to wheat and is naturally gluten-free. However, when asking, "Is Tartary buckwheat the same as buckwheat?" the answer is a definitive no, as they are two distinct species with significant differences in their nutrient content and characteristics.

Though often mistaken for a grain, buckwheat is actually a pseudocereal from the same plant family as rhubarb and sorrel. This unique botanical background leads many to wonder: is all buckwheat the same? The truth is that buckwheat comes in a surprisingly diverse array of varieties and forms, each with its own distinct characteristics and uses.

Native to the high-altitude regions of the Himalayas, Tartary buckwheat evolved unique characteristics to survive harsh conditions, resulting in a substantially higher nutritional value than its more common counterpart. This inherent resilience is the key difference between Himalayan Tartary buckwheat and regular buckwheat, influencing its flavonoid content, flavor, and culinary applications.