Grain
Fagopyrum tartaricum
A tier
Fagopyrum tartaricum is Tartary buckwheat—smaller, more bitter seeds rich in rutin, grown in Himalayan and upland Asian systems and increasingly for functional foods. Hulling is harder; flour is darker and more intensely flavoured than common buckwheat. Use where bitter-nutty depth and phytonutrient marketing matter; blend if pure Tartary is too harsh. Traditional flatbreads and modern health noodles both apply.
Track this ingredient
Unit
Characteristics
Preparations
BlendsFunctional NoodlesSpecialty FlourTraditional Flatbreads
Traits
BitterBitter IntensityDark FlourHigh RutinIntenseNutritive FocusTartary SpeciesUpland Crop
History
CN
Upland Asia cultivated Tartary buckwheat in harsh climates.
CN
Himalayan and southwestern Chinese diets relied on F. tartaricum.
Rutin content drove scientific and nutraceutical interest.
Specialty flours marketed Tartary buckwheat globally.