Product Description
BUCKWHEAT Buckwheat, also known as kasha, used to belong to the category of simple peasant foods. The hulling process was also done at home by rubbing it between porous millstones to remove the hard outer shell. NATURAL KITCHEN has rediscovered it, and although its taste is uniquely strong and special, perhaps that's why it’s becoming more and more popular. When hulled on an industrial scale, it is soaked or slightly roasted, giving it a brownish hue. Unroasted buckwheat hulls are white in color. The taste is not as strong as that of brown buckwheat. The nutritional values of both types of buckwheat are equally noteworthy. "The latest research supports the old observations: buckwheat has a beneficial effect on cardiovascular diseases, high blood pressure, and diabetics. Mixed with wheat flour, its flour is used as a basic ingredient for bread and pasta. Grits and whole grains are the basis of the well-known Russian kasha. Buckwheat, when toasted before cooking, gives the dish a mild nutty taste and aroma.