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Buckwheat groats / kasha is not classified as a grain  but as a seed. It is obtained from buckwheat  plant that grows in our ecologically rich and lush fields in the gorgeous polish countryside.
Buckwheat begins growth from May and blooms in summer period of  July - September, and its harvested at the tail end of September.  Due to the process of drying buckwheat grains to 45 degrees, our groats contain all available nutritional values ​​and are a rich source of minerals such as  potassium, selenium, iron, magnesium, phosphorus, zinc, copper, silicon and folic acid. Its composition also
includes B vitamins, vitamin E, and valuable antioxidants (rutin, quercetin, pelargonidin). Additionally, buckwheat has dietary fibre and a low glycemic index.
Regular consumption of groats has a deacidifying effect on the body. Due to the presence of dietary fibre, it provides a feeling of satiety for a prolonged period of time.
Buckwheat is also highly recommended for people with intestinal disorders, as well as those on a reducing diet and with elevated cholesterol levels. It also has a  wide use in cooking. It goes hand in hand with meat, mushrooms and vegetables. Buckwheat can also be used to make cutlets, pancakes and various types of stuffing, e.g. for pancakes, dumplings or baked vegetables.

Organic buckwheat flour is a gluten-free product, made from grinding down our very own buckwheat seeds. Therefore, its properties and nutritional values ​​are  highly appreciated by people on a gluten-free or vegetarian based diets.
 It also contains a low glycaemic index, which is why it’s used as a means of regulating blood sugar levels. In addition, buckwheat flour is a good source of protein, particularly important from the point of view of vegetarians who may not have as many avenues as someone on a meat based diet, because it provides lysine and arginine - amino acids that are not synthesised in the body.

Our  fully ripe seed is characterised by a grey-brown colour, which in part gives our buckwheat flour a darker shade compared to a wheat  flour alternative. The taste of our flour resembles the taste of buckwheat groats. Our flour is widely used in the food/confectionary industry - for baking bread, making pasta, producing cakes or pancakes as an independent ingredient or in combination with wheat flour.