Fagopyrum tataricum

Tartar buckwheat
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Core eudicots
Order:	Caryophyllales
Family:	Polygonaceae
Genus:	Fagopyrum
Species:	F. tataricum
Binomial name
	Fagopyrum tataricum; (L.) Gaertn.
Synonyms
	Fagopyrum dentatum Moench; Fagopyrum rotundatum Bab.; Fagopyrum subdentatum Gilib.; Fagopyrum suffruticosum F.Schmidt; Polygonum tataricum L.;

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Fagopyrum tataricum, also known as Tartary buckwheat,^[2] duckwheat,^[3] India buckwheat,^[3] India wheat,^[3] green buckwheat,^[3] ku qiao,^[3] or bitter buckwheat,^[4] is a domesticated food plant in the genus Fagopyrum in the family Polygonaceae. With another species in the same genus, common buckwheat, it is often counted as a cereal, but unlike the true cereals the buckwheats are not members of the grass family. Thus they are not related to true wheat. Tartary buckwheat is bitterer, but contains more rutin than common buckwheat. It also contains quercitrin.^[5]

Tartar buckwheat was domesticated in east Asia, and is also cultivated in Europe and North America.^[6] While it is an unfamiliar food in the West, it is common in the Himalayan region today, as well as other regions in Southwest China such as Guizhou province.

The plant has been cultivated in many parts of the world though when found among other crops it is considered a weed.^[7]^[8]

A bowl of Fagopyrum tataricum seeds

Ingredients

Fagopyrum tataricum contains aromatic substances. The most important difference from the aroma of Fagopyrum esculentum is the absence of salicylaldehyde and presence of naphthalene.^[9]

References

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↑ Tartary Buckwheat (Fagopyrum tataricum Gaertn.) as a Source of Dietary Rutin and Quercitrin. Nina Fabjan, Janko Rode, Iztok Jože Košir, Zhuanhua Wang, Zheng Zhang and Ivan Kreft, J. Agric. Food Chem., 2003, 51 (22), pp. 6452–6455, doi:10.1021/jf034543e
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↑ Janeš, D., Prosen, H., Kreft, S. (2012). Identification and Quantification of Aroma Compounds of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) and Some of Its Milling Fractions. Journal of Food Science, Vol. 77, Nr. 7 http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2012.02778.x/abstract;jsessionid=7A2175971E011D4285D602B76601D37A.f03t03