Profile: The small, angular hulled and roasted seeds of the buckwheat plant are known as roasted buckwheat groats, or Kasha. Because of its robust flavor and nutritional benefits, this type of buckwheat is famous in Russia and is gaining appeal abroad.
-It's about a tenth of an inch wide and long.
-Flavors of walnut and cocoa
-A pale tan
-Gluten-free by nature
Rustic and flavorful, Cooked Buckwheat Groats (Kasha) are made from buckwheat seeds roasted to perfection. This gluten-free rhubarb relative isn't related to wheat at all.
Burdock, a kind of buckwheat native to Southeast Asia, was introduced to Europe by the Greeks in the 6th century B.C. Because of this, buckwheat is currently grown on every continent except Antarctica.
Buckwheat Groats are whole hulled buckwheat grains. Salads, stuffings, and pilafs benefit greatly from them. Preparing Buckwheat Groats in a porridge is probably the most common way. By the time it arrived in America, Russian and Polish peasants had renamed it "kasha."
Like buckwheat, buckwheat is high in copper, iron, zinc, potassium, manganese. Protein, amino acids (including lysine), and soluble fiber are all included in this food. Buckwheat includes rutin, a phytochemical that helps capillary walls.
|Shelf Life:||2 Years.|
|Uses:||-Pilafs, stuffings, and hot cereals are all good options.
-For additional crunch, add to salads, yogurt, or soups.
|Basic prep:||This product is ready to use. To soften, soak in water.|
|Country of Origin:||Canada|
|Handling / Storage:||Store in a cool, dry place.|