Buckwheat is the seed of a flowering plant related to rhubarb. After removing the thick outer husk a triangular shaped buckwheat groat that is tan in color is left. Used in many things like porridge, soba noodles, pilaf, kasha, biscuits, blinis, flatbreads, hotcakes, and soups. When used in breads, buckwheat flour should be mixed with a strong gluten content flours to provide structure, texture and flavor. Buckwheat groats have a pleasant nutty and earthy flavor and are a good source of protein, dietary fibers, magnesium, copper, and manganese.