Roasted buckwheat groats, or organic kasha, have a strong, nutty flavour. Botanically a fruit, the buckwheat plant is commonly cultivated in Asia and is used for a variety of culinary purposes. The name, however, is Hebrew for 'porridge'. The seeds used in kasha undergo a hulling process where the outer husk is removed. When the inedible outer layer is removed, the now soft seeds loose their bitterness and instead have a mild flavour. Though the name might suggest otherwise, buckwheat is actually a plant seed and not a grain or type of wheat. It is therefore a gluten-free product that is safe to enjoy for those who have gluten intolerances or are unable to consume wheat. As an added benefit, buckwheat is also richer in minerals than most common cereals, such as rice, wheat and corn.

Buckwheat groats are packed with dietary fibre, manganese, magnesium, phosphorus, niacin, zinc, folate, iron, and vitamin B6. The groats are rich in copper too, which is often lacking in Western diets. With a low to medium score on the glycemic index (GI), kasha should usually not provoke any unhealthy spikes in blood sugar levels.

Use our organic kasha to make Japanese soba noodles, buckwheat tea or gluten-free flour to make breads or crackers. Buckwheat flour made from kasha can also be used in sweet dishes and cake-like recipes. Kasha groats are a good substitute for traditional wheat flour in pancake, biscuit and muffin recipes. Kasha is a great way to enjoy the health benefits of whole grain whilst still being able to cook all your favourite recipes.

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