While buckwheat is tends to be associated with wheat, it is in fact not a wheat at all or even a grass. The seeds of the buckwheat are a cereal which are related to rhubarb and sorrel and are enjoying a surge in popularity as they are gluten free. In Italian, the word for buckwheat is "grano saraceno" meaning arab wheat. It is hypothesised that perhaps the Arabs introduced buckwheat to Italy and so it was named for them. Another supposition is that it was named thus for its dark colour.
Buckwheat has a nutty, earthy flavour that is deeply comforting. It was historically considered a food for the pure as white refined flour was considered more refined. For farmworkers, buckwheat was nourishing and provided the calories needed for high energy work. Today, buckwheat is thought to calm the nervous system and benefit the intestinal system. Buckwheat cake is a deeply satisfying cake that everyone, including celiacs, can enjoy.