Kuttu ka atta in English, Hindi and Indian languages (buckwheat)

One line per language, with a dash where no name is on record. Hindi: kuttu, and kuttu ka atta for the flour. English: buckwheat, and buckwheat flour for kuttu ka atta. Kannada, Telugu, Tamil, Gujarati, Marathi, Bengali and the rest show a dash, and that dash is honest: the USDA FoodData Central record for buckwheat carries only the English and scientific name, and IFCT 2017 does not list buckwheat at all, so neither source gives a regional name to list. The Hindi name below comes from the Wikipedia article on buckwheat, which gives kuttu as the Hindi word.

The table runs language by language, each name in Latin letters, spelt as its source has it.

Source: USDA FoodData Central record 170286 (English and scientific name only; no Indian-language names in source). — means no name recorded in the source.

Hindi ‘Kuttu’: Wikipedia: Buckwheat.

Kuttu in English is buckwheat, whose seed is Fagopyrum esculentum Moench, the botanical name on the USDA FoodData Central record. The Journal of Agricultural and Food Chemistry ran a 2015 review that classes buckwheat as a pseudocereal of the Polygonaceae family, a seed eaten like a cereal grain even though the plant is not one of the wheat grasses.

Kuttu ka atta in English is buckwheat flour, milled from whole buckwheat groats; the USDA FoodData Central lists that flour as 'Buckwheat flour, whole-groat'. So kuttu, buckwheat and the flour on the pack are one plant at three stages: the seed, the English name of the seed, and the milled seed.

Kuttu in Hindi

In Hindi the seed is kuttu, the name the Wikipedia article on buckwheat gives, and the flour is kuttu ka atta.

Kuttu atta in Kannada and the south

The honest answer for kuttu atta in Kannada is that no published source carries a Kannada name: the USDA FoodData Central record holds only the English and scientific name, IFCT 2017 does not list buckwheat, and the ICAR-IIMR vernacular lists skip the grain too. So the Kannada cell shows a dash. The same holds for Telugu, Tamil, Malayalam and the other languages in the table: a name no published source carries stays out rather than being guessed.

• Singhara atta: flour of the water chestnut, a different plant from buckwheat; the kuttu vs singhara comparison sets them side by side.
• Rajgira atta: amaranth flour; per 100 g, amaranth seed carries more iron and calcium than buckwheat and buckwheat carries more fibre, and the numbers sit side by side on the kuttu vs rajgira comparison.
• Wheat: wheat, barley and rye are the cereals the NHS names as containing gluten; buckwheat is not one of them.

The gluten question for kuttu itself is answered on is buckwheat gluten free.

Kuttu ka atta is made of buckwheat alone: the whole groats of Fagopyrum esculentum, milled into flour. The USDA FoodData Central lists the flour as 'Buckwheat flour, whole-groat', so a plain kuttu atta pack should list buckwheat as its ingredient.

The seed behind the flour gives 343 kcal, 13.2 g of protein and 10 g of fibre per 100 g (USDA FoodData Central's whole-seed record, not the flour's). What that means for health is on the kuttu atta benefits page.

Cook with it: see all buckwheat recipes; try Kuttu khichdi, Kuttu roti.

What is kuttu?

Kuttu is buckwheat, Fagopyrum esculentum Moench, eaten whole or milled into kuttu ka atta. A 2015 review classes it as a gluten-free pseudocereal, and the USDA FoodData Central record's per-100 g figures are 343 kcal, 13.2 g of protein and 10 g of fibre. The kuttu hub page covers the grain in full.

What is kuttu ka atta made of?

Buckwheat. Kuttu ka atta is flour milled from whole buckwheat groats, the flour the USDA FoodData Central lists as 'Buckwheat flour, whole-groat'. A plain pack should therefore print buckwheat as its ingredient; read the list on any pack before buying.

Is kuttu and singhara same?

No. Kuttu is buckwheat, a gluten-free pseudocereal; singhara atta is water chestnut flour, a different plant, and its flour is not buckwheat flour. The full comparison is on the kuttu vs singhara page.

Is buckwheat gluten free?

Yes. A 2015 review calls buckwheat a gluten-free pseudocereal of the Polygonaceae family, and it is not one of the gluten cereals the NHS names, wheat, barley and rye. Pack checks and the buckwheat allergy are covered on is buckwheat gluten free.

What is kuttu called in Kannada?

No Kannada name is on record: the USDA record holds only the English and scientific name, IFCT 2017 leaves buckwheat out, and the ICAR-IIMR vernacular lists skip it too, so this page does not guess one. The Kannada cell in the table above shows a dash.

Why is buckwheat called a pseudocereal?

Because people eat the seed the way they eat a cereal grain, though the plant itself is not a cereal grass. The 2015 review puts buckwheat in the Polygonaceae family and calls it a gluten-free pseudocereal, which is where the term comes from.