| Summary: | The grains and milling fractions of common buckwheat (<i>Fagopyrum esculentum</i> Moench) and Tartary buckwheat (<i>Fagopyrum tataricum</i> (L.) Gaertn.) are widely used for both industrial and small-scale food and non-food products. This paper represents a preliminary study of the isotopic signature (<i>δ</i><sup>13</sup>C, <i>δ</i><sup>15</sup>N, and <i>δ</i><sup>34</sup>S) to differentiate between buckwheat species (common vs. Tartary), organic and conventional cultivation farming, and different buckwheat fractions (light flour, semolina, and hulls) obtained by a traditional cereal stone-mill. Stable isotope ratios were analyzed using an elemental analyzer coupled to an isotope ratio mass spectrometer (EA/IRMS). The results indicated that <i>δ</i><sup>13</sup>C, <i>δ</i><sup>15</sup>N, and <i>δ</i><sup>34</sup>S values could be used to verify the origin and production practices of buckwheat and even its products.
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