Buckwheat Flour

Buckwheat flour is a free-flowing white to gray powder with black speckles. It has good nutritional value and a unique taste which adds complexity to baked products. Traditionally, it's used in pancakes, noodles and unleavened breads in Asia, Eastern Europe and United States. Buckwheat is an ancient pseudocereal crop under Polygonaceae family and genus Fagopyrum. The genus Fagopyrum (Polygonaceae), currently comprising 15 species of plants, includes three important buckwheat species: Fagopyrum esculentum (F. esculentum) Moench. (common buckwheat), Fagopyrum tataricum. Buckwheat is a rich source of flavonoids such as rutin, isoorientin, quercetin, isovitexin, vitexin, and orientin.