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To make Buckwheat Groats, buckwheat seeds are hulled to remove their inedible black outer hulls.
Unprocessed (unroasted) groats are white. They can be used as is for sprouting, or as a substitute in dishes calling for rice. Some people find their flavour mild; others recommend toasting them in oil for several minutes to remove a flavour they find slightly bitter.
Roasted groats are brown and are cracked into coarse, medium or fine granules. They have a slightly nuttier flavour than white owing to being roasted. When sold, they will usually be called "kasha", a word from Eastern Europe, where this grain has been popular for centuries as a side dish and as an ingredient in many main dishes. These cannot be used for sprouting.
Also called:  Brisures de sarrasin grand (French) Buchweizengrütze grob (German) Granillo de sarraceno grueso (Spanish)
See Also
Buckwheat Grits, Buckwheat Sprouts
Other entries for Buckwheat
Buckwheat Flour, Buckwheat Grits, Buckwheat Groats, Kasha, Unhulled Buckwheat
Other entries for Grains
Amaranth, Barley, Cereals, Corn, Farina, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rice, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat
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