FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
KASHA
roasted, hulled buckwheat kernels. It can be ground as a buckwheat flour substitute.
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a method in Russian cookery of preparing croutons from buckwheat.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999]
is the name used to refer to cooked grain. It most often means cooked buckwheat groats. Others include: mannaia kasha, semolina; ovsjanaia kasha, oats; and risovaia kasha, rice. Although always referred to simply as kasha, the full correct name for a buckwheat variety is Grechnevaia kasha. The Russians have a saying: "One cannot spoil kasha with too much butter." [Russian, pp. 372-374]
refers to any cooked grains, but most often used to refer to cooked buckwheat groats. Kasha is cooked so that each grain is separate; it is not a mushy mixture. Sometimes browned chopped onions are added.[Ukrainian pp. 440-41.]
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is roasted buckwheat groats, cooked until soft.
- ORIGIN Russian
