Roast Buckwheat

Buckwheat originally comes from Asia. It was introduced to Europe in the Middle Ages by the crusaders. When roasted these buckwheat seeds, of Slavic origin, are also called "kasha". They are hulled then roasted by hand. They have supple honey notes bringing to mind

Their sweet and granular texture is similar to that of short crust pastry with slightly bitter notes of grilled hazelnuts.

Ideal with marinated wild salmon, guinea fowl with truffle infused sauce or white asparagus with a mousseline sauce. Will add a sweet crunchiness to your breaded fish or chicken curry.

Will enchant home-made cookies, nougat glacé, sorbet or a salted caramel crepe. Truly delicious !