Tartary buckwheat

Fagopyrum tataricum

infusion · grain

Golden roasted grains, steeped into a tea tasting of toasted cereal, then often eaten; in the mountains, the flour makes flatbreads.

Origin

Sichuan, Yunnan and the Himalayas

Season (United States)

all year round

Preparation

One tablespoon of grains per cup steeps for five minutes in very hot water; the softened grains are eaten afterwards.

Molecules

In small amounts, not counted Flavonols (quercetin)

Did you know?

Its Chinese name, “ku qiao”, means bitter buckwheat; its grains contain far more rutin than common buckwheat.