Unhulled buckwheat has the outer husk intact, is dark in color, and makes a strong tasting dark flour sometimes used in bread. It's not good for cooking into cereal, but great for gardening if you want to grow a cover crop. Hulled buckwheat has the outer husk removed and is suitable for making pilaf, porridge, pancakes, and noodles. It grinds into a soft, lighter color flour.