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I bought toasted buckwheat groats from Russia, cooked it, and it had a great nutty smell and was delicious.

Now, I can't get Russian ones, so I bought toasted buckwheat groats from American and Canadian sources. They look identical to the Russian ones, but have a nasty perfume-like smell which makes them almost inedible.

Incidentally, the perfume-like American groats are much less firm when cooked. If I'm not careful they turn into wallpaper paste. This never happened with the Russian buckwheat, even when I added too much water or cooked it too long.

Is this just another species, or is there some way to prep the buckwheat beforehand that the Russian company did that I don't know about?

Rivka
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  • I've used American groats any number of times to make kasha, and I've never encountered the "perfume" smell you're talking about. Maybe you should look for a different source or brand? – FuzzyChef Mar 17 '23 at 20:41

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