BUCKWHEAT, KASHA

Kittler, Pamela Goyan and Kathryn Pl. Sucher. 2000. Cultural Foods. Wadsworth Thomason Publishing.

is nutty-flavored cereal native to Russia, sold as whole seeds (groats) and ground seeds (grits if coarsely ground, flour if finely ground).

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

is an Asian plant of the dock family, the starchy seeds of which are used whole or milled into flour. -
ORIGIN from Middle Dutch boecweite 'beech wheat', its grains being shaped like beech mast.

Excerpts from Hawkes, Alex D. 1968. A World of Vegetable Cookery. Simon and Schuster, New York.

The Buckwheat (Fagopyrum esculentum, of the Buckwheat Family) is an annual grain plant, probably originally from central and western China, but cultivated for centuries in many parts of the globe. The kernels of the seeds are of considerable importance as food; they are most often orasted and ground into a flour, this figuring in such things as pancakes and crisp thin cakes. In the Orient, Buckwheat flour is made into the luscious soba noodles which are happily now available as imports form Hong Kong and China.

Buckwheat Groats, also called Kasha, are the hulled kernels of Buckwheat.

Description esculentum is a seed of a red-stemmed plant related to rhubarb which originally came from Asia minor. It is really not a grain but the fruit of this plant.

Origins This grain has been purported to have originated as much as eighth millennium B.C. grows rapidly in poor, rocky soil and extremely climates. It may have originated in North Central Asia. Composition contains all essential amino acids including lysine. Good source of calcium, vitamin E, and the B-complex vitamins. low in protein Use/Sensory Qualities Makes a tender baked product with an assertive, musky, slightly bitter flavor. It is sometimes roasted and eaten Kosher. It's is available as whole goats and in three grinds.

It is intensely flavored, higher protein grain. Popular in Europe. It is common in breads and pancakes.

Functional Properties/Characteristics

a seed of a small plant, ground into light or dark (greater fiber, stronger flavor) flour.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I

is the seed of Fagopyrum esculentum. In this country the seed is used for feeding pheasants, but in North America the meal prepared from it is highly esteemed either for making breakfast cakes, crumpets, or gruel.

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.

A cereal, Fagopyrum esculentum and other species, also known as Saracen corn and, when cooked, as kasha (Russian). Unsuitable for bread-making, eaten as the cooked grain, porridge or pancakes.
Analysis per 100g: protein 11g, fat 2 g, carbohydrate 70g; kcal 350(1.5MJ), Fe 3 mg, vitamin B1 0.3 mg, vitamin B2 0.3mg, nicotinic acid 3 mg.

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Compiled for Food Resource http://food.oregonstate.edu