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Bulk Buckwheat Kasha (roasted)
Roasted buckwheat kasha is a versatile and nutty grain product made from whole buckwheat groats that have been dry-toasted to enhance their flavor and aroma! 🌾
Besides being a nutrition-packed ingredient, Roasted Buckwheat Kasha, its dry toasting process lends a deep, nutty flavor to the buckwheat groats, making kasha a flavorful addition to dishes like pilafs, salads, stuffing, or as a side dish!
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Product Data
| Scientific Name | Fagopyrum esculentum |
|---|---|
| Origin Countries | Russia and China |
| Product Use | Baked goods, soups and stews, breakfast products |
Production & Sourcing
Roasted buckwheat kasha is made by dry-roasting hulled buckwheat groats in a skillet or oven until they turn golden brown and emit a nutty aroma. The groats are toasted over medium heat, stirring frequently to prevent burning, until they achieve a rich, toasted flavor and a crunchy texture.
Applications
- Ready-To-Eat Meals
- Rice and Grain Dishes
- Snack Bars and Energy Bites
- Granola Bars
- Trail Mixes and Snack Mixes
- Gaked Goods
- Salad and Sode Diahes
- Breakfast Products
- Vegan
- Vegetarian
- Soups and Stews
- Ethnic and Regional Cuisines
Functionality
- Texture
- Gluten-Free
- Dietary Fiber Enrichment
- Plant-Based Protein
- Vitamin B Boost
- Essential Minerals
Benefits
Roasted buckwheat kasha has a robust, nutty flavor with earthy undertones due to the toasting process. It offers a hearty and slightly smoky taste, especially after roasting.
It has a firm yet tender texture with individual grains that remain separate when cooked. The roasted version tends to have a more defined and slightly crunchier texture than untoasted buckwheat.
Roasted buckwheat kasha appears dark brown or amber in color, a result of the toasting process.
Roasted buckwheat kasha is a nutrient-dense food, rich in fiber, protein, vitamins (such as B-complex vitamins), and minerals (including manganese, magnesium, and phosphorus). It’s gluten-free and suitable for individuals with gluten sensitivities or celiac disease.
Roasted buckwheat kasha has low moisture content and doesn’t have significant binding properties. However, it can absorb liquid while cooking, making it suitable for pilafs or dishes requiring a firmer texture.
The roasting process enhances its aroma, providing a nutty and slightly smoky fragrance, adding depth to its overall flavor profile.
Its robust flavor and firm texture offer a balanced base for various dishes, complementing other ingredients without overpowering them.
Roasted buckwheat kasha offers a textural contrast when used alongside softer ingredients in dishes, providing a chewy and hearty element.
Roasted buckwheat kasha has a significant cultural influence, especially in Eastern European cuisines where it’s a staple ingredient in traditional dishes like Russian kasha or Polish kasha. It’s also used in various Middle Eastern and Asian cuisines.
Being gluten-free and nutrient-dense, roasted buckwheat kasha is an excellent addition to diets for individuals seeking whole-grain options or those with specific dietary restrictions
Uses in manufacturing
It’s a key ingredient in the production of ready-to-eat meals, including pilafs, grain bowls, or packaged meals where it serves as a hearty base alongside vegetables, proteins, and sauces.
Roasted buckwheat kasha can be incorporated into snack bars, granola mixes, or trail mixes to add texture and a nutty flavor to these products.
Food manufacturers use it in baking recipes for bread, muffins, or crackers to enrich the nutritional profile and add a distinct nutty flavor.
It’s often used as a side dish or main component in savory dishes, such as stuffing for vegetables or as an ingredient in casseroles and savory bakes.
Roasted buckwheat kasha is incorporated into breakfast cereals or muesli mixes, providing a hearty and nutty element to these morning staples.
In vegetarian or vegan food manufacturing, it can serve as a base for plant-based meat alternatives, adding texture and flavor.
It’s used to thicken soups, stews, or broths while adding a nutty undertone and texture to the dish.
It’s included in frozen or refrigerated meals, such as grain-based salads or pilaf-style dishes, providing both texture and nutritional value.
Roasted buckwheat kasha is a staple in Eastern European cuisines like Russian, Polish, and Ukrainian dishes, where it’s a key ingredient in traditional recipes like kasha.
Main producing countries and Harvest time.
Currently, Russia and China are the main producers of buckwheat. This crop is usually harvested 90-100 days after sowing.