Organic Buckwheat Roasted Kasha
Our organic roasted kasha buckwheat are not related to wheat in any way and is gluten-free! Buckwheat is actually a seed that comes from the plant "fagopyrum esculentum", which remains fairly short but becomes very widespread and develops green heart-shaped leaves with tiny white flowers.
Cultivated as a grain-like seed and a cover crop throughout Asia and in parts of Europe and North America, the seeds of the plant are commonly referred to as a pseudocereal. The seeds are rich in protein and fiber, as well as a variety of antioxidants and other nutrients, which leads many people to consider buckwheat a superfood.
What is the difference between buckwheat white groats and roasted kasha buckwheat?
- Both roasted kasha and raw buckwheat groats are simply whole buckwheat seeds. The difference is that Kasha is toasted, and buckwheat white groats are not.
- Roasting highlights the flavor but make the seeds very hard so they have to be soaked or boiled unless you want to crack a tooth.
How roasted is your buckwheat?
- Roasted kasha buckwheat is an aquired taste like coffee for example. Some might find it to have a burnt taste but this is how it is supposed to be. We find it perfect for traditional eastern-european dishes and to add some flavor to soups.
Locally grown in Canada, buying our organic roasted kasha buckwheat encourages local farmers and reduces pollution from long-distance transportation.
- Nothing beats vacuum sealing for freshness.
- Store below 15°C and < 65% humidity.
- Store in the dark as light degrades flavors.
- Mason jars make great storage containers.
- Can be frozen to prolong shelf life.
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It's completely different from what you may expect is growing in Eastern Europe. Taste is awful; even when it's boiling, there is no smell at all, and it turns into glue in a few minutes. I cooked buckwheat a hundred times before and know what it should look like. Never buy it! You'll just waste your money like me. 200$ turned into rubbish.