Buckwheat Category

Buckwheat is gluten-free, and loaded with nutrients, especially protein, and it has a nutty, earthy flavor. It's most commonly ground into a dark, gritty flour and used to make everything from pancakes to soba noodles. Eastern Europeans also like their buckwheat crushed into small groats, which they toast in oil and use to make side dishes and breakfast cereals.

These are finely ground buckwheat groats that cook very quickly. They're commonly used as a breakfast cereal.

These are buckwheat kernels that are stripped of their inedible outer coating and then crushed into smaller pieces. Unprocessed white groats are slightly bitter, so before you cook them it's a good idea to toast them in oil for several minutes until they're rust-colored. This removes the bitterness and brings out a pleasant, nutty flavor. If you don't want to do this yourself, you can buy already roasted groats, called kasha.

This is the Russian name for buckwheat groats that have been toasted in oil to remove buckwheat's natural bitterness and to bring out a sweeter, nuttier flavor. They come whole or crushed into a coarse, medium, or fine grain.

These are used for making sprouts.