Gluten free ‘pseudograin’ seed with a hearty flavour, slightly nutty and a little smokey.
Buckwheat is used like a grain but technically it’s a fruit, as it’s the seed of a flowering plant that’s in the same family as rhubarb (Polygonaceae)
Rich in complex carbohydrates and gluten free, it’s popular all over central Europe, and increasingly in London restaurants.
Use it anywhere you’d use rice, barley or quinoa.
Did you know?
Buckwheat contains about double the oil of most cereals, which affects its shelf life, so once opened, keep it in an airtight container.
Roasted buckwheat kasha grains
STORE IN A COOL, DRY PLACE. USE WITHIN BEST BEFORE DATE.