KASHA - Gluten Free

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KASHA - Gluten Free

KAS-10

Description:

Sorrel, Native to Central Asia, Buckwheat was introduced to Europe at the end of the middle ages. The word Buckwheat is said to come from the Anglo-Saxon words boc (beech) and whoet (wheat) because the seed resembled a small beechnut and yet was similar in size to a wheat kernel. When unprocessed, the Buckwheat seed is three-sided and has a thick, hard outer shell that must be removed before eating. This is usually done mechanically and the remaining inner seed is called a Groat. Hulled Buckwheat is cream-colored and the Groats are small and angular shaped. When roasted, this grain is called Kasha and can be used in breakfast cereals, bread, soups, and stuffing. Buckwheat Groats carry a hearty, earthy malted tone, which enhances the flavor of your dish. Buckwheat Groats are an excellent source of easily digestible protein, containing all eight essential amino acids; they are a good source of fiber.

Ingredient Statement:

Roasted Buckwheat Groats.

The nutty, earthy flavor of groats is found in knishes, soba noodles, piroshki, pilafs, cold salads, and as a breakfast food. Buckwheat Groats can be dry-roasted, sauteed, baked, braised, or marinated.

Recommended Preparation Instructions:

Ready to use. Soak in water to soften.