Since buckwheat is botanically a fruit and not a wheat product, it's a good alternative for those who are wheat sensitive. It contains the amino acid lysine, which isn't usually found in grains. It can be bought unroasted or roasted, which turns the buckwheat a darker brown. I prefer the roasted for flavour and a faster cooking time. It can be used in Middle Eastern lamb kibbe or thrown into soups or stews. It can be stored longer than other grains.