It reached Europe around the 12th century from the southern part of the Himalayas. It arrived here from the east, probably at the turn of the 14th and 15th centuries, and inherited its name thanks to pagan invaders.

It is very nutritious, containing 11% protein, 3% fat and about 55% carbohydrates. It is rich in vitamins B1, B2, E, C, zinc, copper, selenium and magnesium. It is used as a soup garnish, and in Christmas or other biscuits. It is suitable to use in dough in a similar way to oat flour, up to a maximum of 1/3.

It does not contain gluten.

It is of a cooling nature and has a sweet and salty taste. It disperses dampness, moistens, and dissolves phlegm.

It is excellent for vascular and cardiovascular diseases; it contains rutin, which has a positive effect on blood vessels and supports the reduction of cholesterol. It is suitable for any type of diet and also for those who are trying to fight excess kilograms. It is used for feelings of nausea and food stagnation. It relaxes the bowels and treats accumulations. In the winter period, do not forget to supplement it with cinnamon and, in a savoury form, turmeric or saffron to neutralise its cooling nature.