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Buckwheat is often misunderstood because it’s actually noot a wheat, but a seed! It is a highly nutritious and gluten-free grain alternative that has been consumed for centuries.

Typically buckwheat is eaten as either groats, the hulled seeds of the buckwheat plant which have a triangular shape and a slightly nutty flavor, buckwheat flour, commonly used in gluten-free baking, or to make ssoba noodles, a traditional Japanese dish.

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(fagopyrum esculentum)