Buckwheat groats (roasted)

Buckwheat groats are the hulled, whole seeds of the buckwheat plant, either raw (pale) or toasted, in which case they are called kasha. They are cooked like a grain, simmered in water or stock until tender, and used in porridges, pilafs, and salads. Toasting before cooking gives them a deeper, nuttier flavour.

Roasting drives off moisture and can shrink or crisp an ingredient, giving it a different density than the raw form.

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