Buckwheat, or common buckwheat, is a flowering plant in the knotweed family cultivated for its grain-like seeds and as a cover crop, with cultivation originating around the 6th millennium BC in what is now Yunnan Province in southwestern China. Despite its name, buckwheat is not closely related to wheat, nor is it a true cereal or a member of the grass family, being related instead to sorrel, knotweed and rhubarb; it is considered a pseudocereal because the high starch content of its seeds allows it to be cooked and consumed like a cereal grain.
Facts
Disputed
Earliest Documented Use, From (Year)Wikipedia "Buckwheat" History: common buckwheat was domesticated and first cultivated in inland Southeast Asia, possibly around 6000 BC, most likely in the western Yunnan region of China. Connections
Associated With
Used By
Source Coulibiac (Wikipedia)
Source Galette-saucisse (Wikipedia)
Source Wikipedia: Naengmyeon
In the Other Atlases
- Also in Geography Atlas: China, originated there.
Sources
1. Buckwheat (Wikipedia)
Wikipedia: Naengmyeon
Used By: Naengmyeon, Infobox main_ingredient field: Noodles (flour and starch of buckwheat, potatoes, sweet potatoes)View the Source Coulibiac (Wikipedia)
Used By: Coulibiac, Infobox main_ingredient field: Salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions and dillView the Source Žganci (Wikipedia)
Used By: Žganci, lead paragraphQuote, Used By: Žganci, lead paragraph
Žganci is a traditional dish made from buckwheat, cornmeal, or wheat flour.
Galette-saucisse (Wikipedia)
Used By: Galette-saucisse, lead paragraphQuote, Used By: Galette-saucisse, lead paragraph
A galette-saucisse (Breton: kaletez gant silzig) is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a buckwheat crepe called galette de sarrasin or Breton galette.
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