Hulled, crushed kernels of buckwheat which can be coarse or fine. They are normally cooked like rice. They are derived from the dried fruit seeds or groats of a relative of the dock plant and rhubarb rather than a cereal plant. It originated in the Orient and has been cultivated in Europe since the end of the 14th Century and produces a triangular seed. These are dehusked and dried and then ground into flour which is grey with black flecks. It is not ideal for breads but is used for pancakes and noodles.