Buckwheat Kasha

If you want a high-fiber, nutrient-dense food with all the health benefits of a whole grain, then Buckwheat Kasha is a wise choice.

Buckwheat is probably not the best name for buckwheat groats, commonly known as “kasha” once they are toasted. Some people call it an ancient grain, but it’s actually a dicotyledon seed, and is in the same family as rhubarb and sorrel. Buckwheat has no relation to wheat.

Toasted buckwheat groats have more protein than rice, wheat, or millet, and are high in fiber and essential amino acids. Buckwheat's beneficial health effects are partially due to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants.

Buckwheat’s unique amino acid profile gives it the power to boost the protein value of beans and cereal grains. It is loaded with magnesium, and rich in many trace minerals, including manganese and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin and choline.

It’s easy to prepare on the stove or in the microwave and cooks quickly, ready to eat in just 12 minutes.

Kasha is dark brown with a nutty flavor, and is versatile enough to be used in any recipe that calls for whole grains: hot breakfast cereals and porridge, side dishes, pilaf, soups, salads and casseroles.

Buckwheat groats are commonly used in Russia and other Eastern European countries. The porridge is often considered the definitive peasant dish. It is made from roasted groats that are cooked with broth to a texture similar to rice or bulgur. The dish was brought to America by Ukrainian, Russian and Polish immigrants who called it kasha. 

• Organic
• Non-GMO
• Kosher

Azure Market products that are re-packaged by Azure for your convenience are packaged in a Facility that meets the Safe Quality Food (SQF) standards which includes an approved allergen control program.