Originating in China thousands of years ago, Buckwheat has been an essential part of the diets of Asian and European cultures for many years. It is used to create Japan's beloved soba noodles, tasty gallettes in France and blinis in Russia. Unlike its name suggests, buckwheat is not wheat at all. It is actually a fruit seed that is similar to rhubarb and sorrel. Buckwheat is naturally gluten-free and a great choice for coeliacs and those who are intolerant to wheat products. Loaded with nutrition, each tiny seed is packed with beneficial antioxidants, essential amino acids, complex carbohydrates, fibre and other nutrients. Roasted before cooking, Buckwheat produces an earthier, nuttier taste and fragrance.