Buckwheat belongs to the Family Polygonaceae, Genus Fagopyrum and Species Fagopyrum esculentum (Moench). Buckwheat is the common name for plants in two genera of the dicot family Polygonaceae: The Eurasian genus, Fagopyrum, and the North American genus, Eriogonum. In particular, the name is associated with the common buckwheat (Fagopyrum esculentum or F. sagittatum), which is an important crop plant. Tartary buckwheat (F. tataricum) or "bitter buckwheat" also is used as a crop, but it is much less common. Despite the common name and the grain-like use of the crop, buckwheats are not grasses (and are therefore considered pseudocereals) and are not related to wheat nor other monocots. Locally buckwheat is known by various names, viz., dyat, dro, bro, fafar, in different regions of Ladakh. In other languages viz., English: Buckwheat, common buckwheat, Japanese buckwheat; Assamese: Doron, Phapar; Garo: phapar; Hindi: Kotu, Kuktu, Phaphra; Kannada: Kaadu godhi; Malayalam: Kadu godhi; Manipuri: Wakha Yendem; Nepali: Phapar. In NE region, buckwheat is locally called by different names such as Paphar (meetha Paphar: F. esculentum and teeta Paphar: F. tataricum) and Khuster in Sikkim; Jheem, Kyap, Brasma, Chikaw, Bherem, Jamu, Dunchung and Grunching in Arunachal Pradesh; Phapar and Demsi in Assam. Buckwheat (Fagopyrum spp.) is grown as a subsistence crop in the mountainous areas of Asia. The tartary buckwheat (F. tataricum), because of its frost tolerance, is generally grown at the higher altitudes whereas common buckwheat (F. esculentum) is grown at the lower altitudes. The crop is a pseudocereal. The seeds (strictly achenes) are usually classified among the cereal grains because of their similar uses. An important crop of marginal lands, buckwheat, is grown in nearly every country that cultivates grain crops and is usually consumed locally, but it is especially important in colder regions of high altitude or high latitude in Asia. The distribution of Fagopyrum spp. has been reported from the states of Sikkim, Meghalaya, Arunachal Pradesh, Assam, Manipur and Nagaland in the Northeastern Region. The crop seeds (strictly achenes) are usually classified as pseudo-cereal and are cultivated at different altitudes in Arunachal Pradesh. The Monpas and Sherdukpen tribes of the Tawang district of Arunachal Pradesh use the grain as a staple food since rice cannot be grown at this altitude due to physiological problems. The grain is generally used as human food, animal/poultry feed, cover crop, with the dehulled groats being cooked as porridge and the flour used in the preparation of pancakes, chapattis, biscuits, noodles. Buckwheat noodles are a typical delicacy in Japan and are even served on Japanese international airlines. Although buckwheat is a dependable and high-yielding honey plant, it normally produces nectar only during the morning and bees are unable to complete a full day of nectar collection. This crop is a good source of honey production because the buckwheat flower produces a good quality of honey. In some areas jang, a local beer made from Tartary buckwheat, demands a higher price because of its medicinal effects. This crop helps in soil binding and checks soil erosion during the rainy season. It is considered a sustainable crop for supporting the livelihoods of millions of hill populace under changing climatic conditions in future. In the higher Himalayan region of India (4500 amsl), this is the only crop grown and occupies about 90% of cultivated land as a pure crop. It has the potential to produce reasonably good yield under rainfed condition of Himalayan eco- system when soil moisture is not able to support any kind of crop cultivation. Common buckwheat is gaining more popularity in the Himalayan region due to its palatable taste and shorter growing period as compared to tartary buckwheat. Buckwheat has the potential for fixing atmosphere nitrogen and solubilizing native soil phosphorus and potassium. It thrives well under poor soil fertility conditions. In this review article on Origin, Domestication, Taxonomy, Botanical Description, Genetics and Cytogenetics, Genetic Diversity, Breeding, Uses, Nutritional Value and Health Benefits of Buckwheat are discussed.
