Despite the name, buckwheat is not wheat or grain, nor is it related to wheat.
It is actually a seed that is related to rhubarb and sorrel and suitable for those that have wheat intolerance and is gluten free.
Other foods that fall into this whole grain category include quinoa.
The triangular seeds are frequently made into flour and used to make gluten free noodles – it is the primary ingredient in Japanese soba noodles and pancakes, replacing conventional wheat flour.
Russia leads the world production, with around 43% and it is an integral part of their diet as when toasted it is called kasha which is used to make numerous traditional dishes in most east European countries.