When you go to the store to buy buckwheat, you'll have two choices: the pale-green colored groats and the already roasted reddish groats called kasha. If you're new to buckwheat, the milder groats are an easier sell as kasha tends towards a grassier flavor. The Wall Street Journal recently wrote about buckwheat's growing popularity amongst pastry chefs, noting the opportunity to draw out its unique flavor profile into a number of desserts including cookies, biscuits, and crisps. Whereas so many folks avoided the pseudo-grain because of its heady (often described as grassy) flavor, more and more are now taking advantage of it in their favorite recipes. Because it's gluten-free, buckwheat flour is tough to use all on its own when baking, but when combined with other whole-grain flours and ingredients, chefs and bakers are finding true magic in the kitchen.
Related: Good Grains: What is Buckwheat?
(Image: Heidi Swanson from 101 Cookbooks)