Roasted Buckwheat Kasha
Buckwheat is used like a grain but technically it is a fruit, as it is the seed of a flowering plant that is in the same family as rhubarb (Polygonaceae). Rich in complex carbohydrates, it is popular all over central Europe, and increasingly in London restaurants. Roasted buckwheat has a different texture to regular buckwheat, and has a much softer consistency once boiled.
Buckwheat contains about double the oil of most cereals, which affects its shelf life, so once opened, keep it in an airtight container.
- Use it anywhere you would use rice, barley or quinoa
|of which Saturates||0.7g|
|of which Sugars||0.4g|
Buckwheat Roasted Kasha Grains (100%).