ORGANIC BUCKWHEAT, roasted (Kasha)
Production: hulled and toasted, whole kernel
Despite the name, Buckwheat is not a wheat (grass family) or cereal but a seed from a flowering plant related to Rhubarb. This ancient seed has a distinct, tetrahedral shape and was domesticated and first cultivated in Asia as early as 6000 BC and was one of the earliest crops introduced by Europeans to North America. Buckwheat is a short-season crop that does well on low-fertility or acidic soils and is commonly used as a green manure.
Qualities: Buckwheat is an important source of high-quality gluten-free vegetable protein which contains all eight essential amino acids as well as Alpha-Linolenic Acid, which is one of the two essential fatty acids. It is also high in lysine, B vitamins as well as minerals such as phosphorus and magnesium (build strong bones and teeth), iron, zinc, and copper (produces red blood cells) and manganese (helps stabilize blood sugar). Its high content of both soluble and insoluble fiber may aid in keeping blood sugar levels balanced and lowering cholesterol levels.
- Milled, buckwheat flour has a strong, distinctive flavor and is often mixed with other flours to lend its distinctive taste to many baked goods. It is used in noodles (called Soba in Japan), crepes, and many gluten-free baked goods.
- Cooked, it serves as a traditional dish in many different cultures or as an ingredient in breakfast cereals, soups, and energy bars. To cook, do not presoak - just rinse first and bring three parts water to one part kernels to a boil, add kasha and simmer 10-15 minutes or until at desired texture. Drain in a colander.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.