Tartar buckwheat was domesticated in east Asia. While it is unfamiliar to the West, it is still eaten in the Himalayan region today, as well as other regions in Southwest China such as Guizhou province.
^Tartary Buckwheat (Fagopyrum tataricum Gaertn.) as a Source of Dietary Rutin and Quercitrin. Nina Fabjan, Janko Rode, Iztok Jože Košir, Zhuanhua Wang, Zheng Zhang and Ivan Kreft, J. Agric. Food Chem., 2003, 51 (22), pp. 6452–6455, doi:10.1021/jf034543e