Fagopyrum tataricum

Fagopyrum tataricum, known as Tartary buckwheat, is a domesticated food plant in the family Polygonaceae, in the same genus as common buckwheat though not closely related to true cereal grains despite often being grouped with them. It was domesticated in East Asia and remains common in the Himalayas and parts of southwest China including Sichuan province, and is also cultivated today in Europe and North America, though it is relatively unfamiliar as a food in the West. It is more bitter than common buckwheat and contains notably higher levels of rutin along with other flavonoids and phenolic acids. The plant is commonly roasted to make buckwheat tea and can be distilled into alcohol, and it saw a surge of popularity in Japan in the late 1990s as a health supplement valued for its rutin content; when it grows among other crops it is generally treated as a weed.