Its seed is triangular in shape and has a black shell. The kernel inside this shell is known as a groat. When roasted, the groat is commonly called Kasha which is a popular staple in Russia and throughout eastern Europe. While buckwheat is primarily associated with flour for pan cakes, the groats or Kasha can be steamed, boiled, or baked for use as a side dish. Kasha is also served in soups, stew or salads, and makes a fine cereal, when mixed with sweetening and cream.
Kasha is low in fat and sodium and high in potassium, phosphorus and fiber.