Originating thousands of years ago in China, buckwheat has been a part of the diets of many Asian and European cultures for many years. It is used to make Japan’s beloved soba noodles, delicious gallettes in France and blinis in Russia. Contrary to its name, buckwheat has nothing to do with wheat. It is actually a fruit seed that is related to rhubarb and sorrel. A heavyweight in nutrition, each tiny seed is packed with the beneficial antioxidant flavanoids, including rutin, which may help protect against bad cholesterol and heart disease. It contains all the essential amino acids plus vital complex carbohydrates as well as iron, potassium, manganese, magnesium, calcium and plenty of dietary fibre. Roasting buckwheat before cooking creates an earthier, nuttier taste and aroma.