An ancient seed, symbol of natural vitality

Thanks to its balanced intake of vegetable proteins, minerals and antioxidants, kasha is an excellent ally for a healthy, natural and revitalizing diet.

Description

Whole buckwheat seeds, roasted, golden brown in color, slightly roasted odor, mild roasted nutty flavor.

Nomenclature

• Common names: Kasha, Roasted buckwheat
• Latin name: Fagopyrum esculentum
• Family: Polygonaceae
• Part used: Whole seed
• Form: Loose (roasted seeds)
• Origin: Eastern Europe, Central Asia
• English name: Kasha, Roasted buckwheat
• Name in German: Gerösteter Buchweizen
• Name in Spanish: Trigo sarraceno tostado
• Name in Italian: Grano saraceno tostato
• Name in Arabic: قمح الحنطة السوداء المحمص

Main virtues

Natural source of plant protein, antioxidants, fiber, magnesium and flavonoids (including rutin), known to support daily energy and vitality.

Main constituents

Vegetable proteins (12-15%), dietary fiber, flavonoids (rutin), essential amino acids, magnesium, phosphorus, potassium.

Traditional use and dosage

• Kasha porridge: Cook 1 part kasha in 2 parts water or broth for 10-15 minutes.
• Salads: Use cooled toasted kasha as a base for nutritious and fragrant salads.
• Soups and broths: Add directly during cooking to enrich rustic soups and broths.

Precautions, side effects and contraindications

• Gluten-free food, generally well tolerated.
• Store in a dry place to preserve nutritional and taste qualities.

History and origin

For centuries, kasha has been a staple food in Slavic, Russian, Asian, and Mediterranean cultures. Valued for its nutritional qualities and simplicity of preparation, it symbolizes the rusticity and richness of natural peasant food.

Miscellaneous information

• Packaging: lined kraft bag or airtight opaque box.
• Storage: dry, cool place, away from light and humidity.
• Shelf life: approximately 12 months.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Texts on Slavic and Asian food traditions

🔎 Information

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