Description
Organic Buckwheat Groats (Raw)
Buckwheat Groats are the hulled seeds of the buckwheat plant (Fagopyrum esculentum). This naturally gluten-free pseudo-cereal is a great addition to soups and salads, and is a must-have ingredient for classic Eastern European dishes including kasha varnishkes and potato knish (more about that below). The soft cream-coloured seeds have a mild, nutty flavour.
These groats can be used raw whole, cooked, or ground into gluten-free buckwheat flour for thickening or baking.
The Nutritional Benefits of Buckwheat Groats
Interestingly, buckwheat is currently being studied for its nutritional benefits. It is used to relieve some of the symptoms of Type II diabetes as well as high blood pressure. Buckwheat contains rutin, known to strengthen capillary walls. It’s a great source of fibre, as well as other necessary nutrients including manganese and copper.
How to Cook Raw Buckwheat
Give your buckwheat a quick rinse, then cook in a 1:2 ratio with water ie 1 cup of buckwheat to 2 cups of water. Bring the water to a boil, cover, reduce to a simmer, and allow your buckwheat to cook for 30 minutes.
Raw Buckwheat vs Kasha
Toasted buckwheat is used to make traditional dishes in several different cultures. Generally, toasted buckwheat is referred to as kasha. You can always tell by the colour and the aroma – kasha is a much darker reddish-brown colour and has a strong nutty, toasted scent to it. Raw buckwheat groats are light brown or green and don’t have a strong, if any aroma.
Find out more about Buckwheat and take a look at our Buckwheat Flour, milled here at the farm on our stone mill.
Available in several sizes, the 5 and 10Kg options can also be purchased in a Food Safe Bucket with Lid.
Wholesale Rates are available from around 250kg (a pallet) – please Contact Us.
These useful buckets are also sold separately.
