Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Buckwheat along with all the trcipes employing Buckwheat presented on this site, with 20 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Buckwheat recipes added to this site.

These recipes, all contain Buckwheat as a major wild food ingredient.

Buckwheat represents the seeds of the common buckwheat (Fagopyrum esculentum) a plant in the Polygonaceae (knotweed) family. It is often counted as a cereal, though unlike most cereals the buckwheats are not true grasses.

The name "buckwheat" or "beech wheat" comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat.

Common buckwheat was domesticated and first cultivated in southeast Asia, possibly around 6000 BC, and from there spread to Europe and to Central Asia and Tibet and it is now an economically important crop in Eastern Europe.

Buckwheat pancakes, sometimes raised with yeast, are eaten in several countries. They are known as buckwheat blinis in Russia, galettes in France (where they are especially associated with Brittany), ployes in Acadia and boûketes (that is, named the same as the plant they are made of) in Wallonia. In Italy buckwheat is sometimes used to make gnocci and buckwheat pasta is the basis of the famous pizzocheri, a northern Italian dish traditionally made with potatoes, cabbage and cheese.