Buckwheat (which is not part of the wheat family) produces a seed that is 3-D triangular in shape and has a black hull. Whole buckwheat still has this hull intact is mostly used for sprouting; its coarse hull makes it undesirable for cooked gruels.
When ground into flour its hull is what gives Buckwheat flour its unique flavor. (Cannot be ground in traditional grinders, should be ground in a steel grinder or centrifugal grinder. Check with the manufacturer of your own grinder. Small amounts may be powdered in a blender.)
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