Kasha refers to the roasted buckwheat kernels that are packaged by Wolff's in four granulations: whole, coarse, medium and fine. Roasting gives the buckwheat kernels a distinctive, nutty flavor.

When roasted, the buckwheat groats can be steamed, boiled or baked and served "as is" with seasoning, for a delicious side dish. Mixed with sweetening and cream, kasha makes a fine cereal.

Added to soups and stews for thickening and flavor, it is as good as when used as a stuffing. One of the best known buckwheat dishes is "kasha varnishkas," which is made of kasha and noodles combined.

Kasha is made from buckwheat and many Americans tend to associate buckwheat with flour for pancakes. Long a popular staple in Russia and throughout the Balkan region of Europe, kasha is less commonplace in the U.S., but nonetheless has a loyal following. It is quickly attracting health-minded people for its wholesomeness, purity and versatility as a substitute for less nutritious foods such as potatoes, rice and pasta.