What is Kasha (buckwheat) and how to use it?
The term Kasha refers to hulled and roasted buckwheat. It is used as a cereal but is not part of the grass family and is therefore gluten-free. It belongs to the same family as rhubarb and sorrel: the polygonaceae.
The benefits of Kasha or roasted buckwheat
The list is long. It is rich in antioxidants, proteins, fibers, and vitamins. It contains essential amino acids for the body. Like oats, buckwheat helps regulate the level of bad cholesterol in the blood.
Cooking with roasted buckwheat
Kasha can be eaten both raw and cooked. With its slight chestnut and hazelnut flavor, it can be consumed sweet or savory. For breakfast, you can mix it with muesli, make porridge, or simply sprinkle it over fresh fruits.
Kasha cooks in boiling water, in just 10 minutes. As a side dish or in a salad, kasha can be part of many of your meals.
Tip: It can be popped like popcorn to make Kasha Pop.
Make your own Kasha Pop! - video here
In Japan, a traditional infusion called Sobacha is made from it, which contains no caffeine and has detoxifying properties.
Make your Sobacha with our video recipe
Now that you know more, don't hesitate and try the kasha or roasted buckwheat experience!
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