Tartar buckwheat was domesticated in east Asia, and is also cultivated in Europe and North America. While it is an unfamiliar food in the West, it is common in the Himalayan region today, as well as other regions in Southwest China such as Guizhou province.
The plant has been cultivated in many parts of the world though when found among other crops it is considered a weed.
^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
^Janeš, Damjan; Prosen, Helena; Kreft, Samo (2012). "Identification and Quantification of Aroma Compounds of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) and Some of Its Milling Fractions". Journal of Food Science. 77 (7): C746. PMID22757696. doi:10.1111/j.1750-3841.2012.02778.x.