Whole brown toasted buckwheat (whole Kasha) is a nutritional powerhouse and is not only great for your health, but also a nice complement to your cereal. Oprah calls buckwheat a Super Food! It is high in potassium and phosphorous and contains 50% more vitamin B than wheat. Buckwheat (whole Kasha) has the highest source of biological protein in the plant kingdom. It has over 90% of the protein value of milk solids and 80% of whole egg solids.

This buckwheat (whole Kasha) is hulled, natural and dark tan/brown in color. Interestingly, despite its name, buckwheat is not a member of the wheat family and is botanically speaking a fruit!

How to Cook Buckwheat

As a breakfast cereal: Boil 3 cups of milk or 2 1/2 cups of water. While actively boiling, stir in slowly 1/2 cup of Buckwheat. add 1/4 tsp of salt and a little butter. Continue boiling for 10 to 12 minutes. Stir occasionally. Serve hot or cold, with milk, and your favorite sweetener.

In the microwave: Boil 1 cup of water (high for 1 1/2 minutes) Add 1 tsp butter, 1/2 tsp salt, 1/8 tsp pepper, and 1/4 cup Buckwheat. Heat on high for 45 seconds. Set microwave to defrost and cook for 4 1/2 minutes. Spread out on a plate and cook uncovered for 2 minutes on high. Remove and fluff with a fork.

Store buckwheat tightly wrapped up for up to 6 months in the freezer and for up to 2 or 3 months in the refrigerator.