Buckwheat is cultivated for its grain-like seeds but, despite its name, it is not related to wheat as it is not a cereal or grass. Instead, buckwheat is related to sorrel, knotweed and rhubarb.

Buckwheat flour is a finely ground dark flour high in vitamins and minerals, containing 25 mg calcium, 2.4 mg iron, 150 mg magnesium and 346 mg potassium per half cup. It also contains healthy amounts of copper, manganese, niacin and folate.

A cup of buckwheat flour contains 12 grams of fibre, which helps to keep the digestive system healthy and plays a role in reducing the risk of diabetes and heart disease, according to The Harvard School of Public Health. Buckwheat also contains the antioxidant rutin, which can aid circulation and help prevent blood vessels from becoming blocked. Due to its fat content, buckwheat goes rancid quickly so is best stored in a sealed bag in the refrigerator for use within a few months. You’ll find it at health stores.

Try: rosemary buckwheat pancakes with wilted spinach, butternut and apple.