Buckwheat millet (Kuttu)

Buckwheat (Fagopyrum esculentum), also known as kuttu in India, is a type of millet that has been cultivated for thousands of years. Despite its name, buckwheat is not related to wheat and is actually a member of the Polygonaceae family. It is primarily grown in temperate regions and is known for its unique nutty and earthy flavor, which makes it a popular ingredient in various cuisines.

In India, buckwheat is particularly valued during the Navratri fasting period, where it is often used to make traditional dishes such as kuttu ka atta and kuttu ki roti. The grain is also used in other recipes, including pancakes, porridge, and salads, due to its versatility and nutritional benefits.

Buckwheat is recognized for its health benefits, including improved heart health, better blood sugar control, and support for digestive health. Its high content of rutin, a flavonoid, helps lower blood pressure and reduce the risk of cardiovascular diseases. Additionally, buckwheat has a relatively low glycemic index, which means it has a minimal impact on blood sugar levels when consumed. The fiber in buckwheat supports digestive health by promoting regular bowel movements and preventing constipation, contributing to a feeling of fullness and aiding in weight management.

In recent years, there has been a growing interest in buckwheat as a sustainable and nutritious food source. Its adaptability to various climatic conditions and low input requirements makes it an important crop for sustainable agriculture. The grain’s ability to be stored for long periods also makes it an essential component of household food security and diet diversity during lean seasons and periods of food shortage.

Kingdom:        Plantae

       Order:              Caryophyllales

Family:            Polygonaceae

Genus:             Fagopyrum

Species:           esculentum

• • Vernacular Name: Common Buckwheat, Japanese Buckwheat, Adi, and Lompuk Buckwheat Garo: Phapar, Hindi: Kotu, Kuktu, Phaphra, Assamese: Doron, Phapar Kaadu godhi in Kannada Nepali: Phapar; Manipuri: Wakha Yendem; Malayalam: Kaadu godhi.
  • Origin: Buckwheat is produced globally in Brazil, Canada, France, Poland, Russia, Ukraine, and the United States, as well as China and India. Nepal grows two types of buckwheat: Fagopyrum esculentum Moench and F. tataricum Geartn. This crop excels at higher altitudes because of its adaptability to varying climates and short duration, making it suitable for various cropping methods. Growing on marginal ground, it has been grown since ancient times in 61 of Nepal’s 75 districts, including hilly and mountainous locations like Rukum, Rolpa, Jajarkot, Dolpa, Humla, Jumla, Kalikot, Kavre, Dolakha, Okhaldhunga, Mustang, Solukhumbu, and Taplejung.
  • Plant part:

  Herbs increase every year. When completely developed, stems are upright, 30-90 cm tall, scarlet or green in color, with glabrous or papillate patches on one side and above branching. The leaf blade is triangular in form, measuring 2.5 x 2.5 cm, and has veins papillating on both surfaces. The caducous, membranous, oblique, and non-ciliated ocrea measures around 5 mm. The petiole is between 1.5 and 5 cm long. Peduncles: 2-4 cm, papillate on one side; inflorescence: axillary or terminal, racemose or corymbose; green, elliptical, 2.5–3 mm, border membranous, 3- or 5-flowered bracts. Pedicels are longer than bracts and do not have flexibility. A pink or white perianth accompanies the elliptic, 3-5 mm tepals. Anthers have a pink tint. There is diversity in styles. The seeds that are greater in diameter than the remaining perianth are ovoid, five to six mm in size, dark brown, opaque, highly trigonous, and have flat surfaces. Fl. June-October; fr. September-May. 32 − 2n = 16.

  • Geographical area: Buckwheat (Fagopyrum esculentum), known as kuttu in India, is primarily cultivated in the northern and hilly regions of the country, where it thrives in cooler temperatures and poor soil conditions. Significant production areas include states such as Uttarakhand, Himachal Pradesh, and Sikkim, where the crop is grown at elevations ranging from 1,400 meters to as high as 4,500 meters in the higher Himalayas. Buckwheat is particularly valued during the Navratri festival, when it is consumed in various traditional dishes, making it an integral part of the local diet. Its adaptability to diverse climatic conditions and its ability to grow in less fertile soils make buckwheat an important crop for food security in these regions. Additionally, the grain’s gluten-free nature and nutritional benefits have contributed to its rising popularity, not only in India but also in other parts of the world, where it is increasingly recognized for its health advantages and versatility in cooking.
  • Functional properties:
    • Health benefits: Buckwheat is a rich in nutrients, gluten-free plant that offers numerous health benefits such as enhanced heart health, lower blood pressure, weight loss, cancer prevention, diabetes control, improved digestion and cholesterol levels, and a stronger immune system. Buckwheat contains more calories and carbohydrates than wheat, a popular cereal. It can be a great alternative to regular wheat. Buckwheat contains 10g of fiber per 100g. It is an additional gluten-free food source. Grains contain polyphenolic antioxidants, including rutin, tannins, and catechin. Rutin, derived from buckwheat leaves, is a medication used to treat high blood pressure.
    • Used for medical purposes: Fagopyrum esculentum Moench (buckwheat), a gluten-free pseudocereal, is a member of the Polygonaceae family and has a long history of culinary and medicinal use. It’s a nutrient-dense food ingredient with numerous health benefits. Plasma cholesterol levels are reduced, neuroprotection is supplied, anticancer, anti-inflammatory, and antidiabetic benefits are offered, and hypertensive problems are prevented. esculentum produces a variety of chemicals, including flavonoids, phenols, fagopyritols, triterpenoids, hormones, and fatty acids. The primary active elements were thought to be flavonoids and phenolic compounds.