Bokhvete

Bokhvete, known in English as buckwheat, refers to the seeds of Fagopyrum esculentum, a flowering plant in the Polygonaceae family. It is a pseudocereal rather than a true cereal, and its seeds are consumed after milling, toasting, or boiling. Buckwheat is naturally gluten-free, making it a popular option for people with celiac disease or gluten sensitivity.

Buckwheat is native to temperate regions of Asia and has been cultivated in Europe since at least the Middle Ages. It grows quickly in well-drained soils and has a relatively short growing season, typically 70 to 90 days. It is often grown as a rotation crop because it can improve soil structure and suppress weeds.

Processed buckwheat comes in groats (hulled seeds) and flour. Roasted groats, called kasha in many Slavic cuisines, are common in Eastern Europe, while light, unroasted groats are used in Asia. Buckwheat flour is used to make pancakes, crepes, noodles (such as soba in Japan), and baked goods, sometimes mixed with wheat flour.

Nutritionally buckwheat is rich in minerals such as manganese, magnesium, and copper, and provides high-quality plant protein with a favorable amino acid profile, including a relatively high lysine content. It also contains rutin, a flavonoid linked to cardiovascular benefits, along with fiber and resistant starch. As a gluten-free option, it is widely used in gluten-free diets.

Major producers include China, Russia, and Ukraine, with significant cultivation in other parts of Europe and Asia. Global demand is driven by its versatility, nutrition, and gluten-free appeal, with products available as groats, flour, or whole seeds.