Product Description
BUCKWHEAT Buckwheat, or kasha as it is sometimes known, used to be considered a simple peasant food. Its hulling was done manually using millstones placed askew to rub the hard husk off. NATURKONYHA rediscovered buckwheat, and although its taste is uniquely strong and special, perhaps that is why it is becoming increasingly popular. When hulled on an industrial scale, it is soaked or slightly roasted, resulting in a brownish hue. Unroasted buckwheat hulls are white. The taste is not as strong as that of brown buckwheat. The nutritional values of both varieties of buckwheat are equally noteworthy. Recent research confirms old observations: buckwheat has a beneficial effect on cardiovascular diseases, hypertension, and diabetes. When mixed with wheat flour, its flour is used in bread and pasta making. Broken and in grain form, it is the basic ingredient of the well-known Russian kasha. Roasted before cooking, buckwheat gives the dish a mild nutty taste and aroma.