Chieftain^® Wild Rice Company

KASHA

Description:

Sorrel.  Native to Central Asia, Buckwheat was introduced to Europe at the end of the middle ages.  The word Buckwheat is said to come from the Anglo-Saxon words boc (beech) and whoet (wheat) because the seed resembled a small beechnut and yet was similar in size to a wheat kernel.  When unprocessed, the Buckwheat seed is three-sided and has a thick, hard outer shell that must be removed before eating.  This is usually done mechanically and the remaining inner seed is called a Groat.  Hulled Buckwheat is cream colored and the Groats are small and angular shaped.  When roasted, this grain is called Kasha and can be used in breakfast cereals, breads, soups and stuffing.  Buckwheat Groats carry a hearty, earthy malted tone, which enhance the flavor of your dish.  Buckwheat Groats are an excellent source of easily digestive protein, containing all eight essential amino acids; they are low in gluten and a good source of fiber. 

Suggested Use:
The nutty, earthy flavor of groats is found in knishes, soba noodles, piroshki, pilafs, cold salads and as a breakfast food.  Buckwheat Groats can be dry-roasted, sauteed, baked, braised or marinated