Not roasted buckwheat groats have a special taste and are highly valued because of their useful properties. The main distinctive feature compared to fried grains is the processing method that allows us to preserve maximum nutrients and, most importantly, give them to your dishes. Buckwheat groats from TM "Pere" combine qualities of dietary product and excellent taste characteristics. Create real culinary masterpieces on their basis and enjoy the true benefits of the royal garnish.

Buckwheat groats are whole grains obtained by processing the buckwheat seeds. It is known for its nutrients. Despite its caloric content, buckwheat is part of many diets. It was first used by the people of Northern India and Nepal, who inhabited the Himalayas more than 4,000 years ago and called buckwheat "black rice". From these regions, the cereal was spread to the European part of the world. When cooking porridge, it's important to remember that some of the nutrients remain in the water, so calculate the water so that you don't have to drain it. Loved by professional cooks and housewives buckwheat is great for children and adults. Dishes made with it can decorate the holiday table as an accompaniment to meat or fish, or become a nutritious breakfast on weekdays.

Millet is the seed of panic grass, one of the oldest crops. In the olden days, it was called the “golden grits”. Millet porridge is a traditional dish of the East Slavs, which has been prepared for several hundred years. Millet came to Europe from China. Archaeologists have found in the ancient warehouses in the north of the Celestial Empire 50 tons of millet from the harvest, dating back to 8 thousand BC. It is even mentioned in the Old Testament. Porridge is traditionally served with vegetables or mushrooms. It is also good with jam, condensed milk, or fruits. It can also be used to make casseroles, first courses, kvass, flour, sweets, and even brew beer. Add it to your diet too!

Pearl barley is a type of barley grits. To turn a barley grain into pearl barley, its outer shell is removed and the core is grinded. The name is associated with the similarity of barley grains to pearls. Cultivation of barley began about 10 thousand years ago. Since ancient times, it was a well-known product. Even gladiators were fed with barley porridge in Ancient Rome. It is widespread in Swedish, Danish, and Finnish cuisine, where it is used for garnish, black pudding, and soups. In Italian cuisine, it is used to make orzotto, which is similar in recipe to rice risotto. Wake up the power of a gladiator by adding pearl barley to your diet!

Round rice, or milk rice as it is called, has round, short grains up to 5 mm long. They are almost transparent and contain large amounts of starch. The number of rice varieties developed over thousands of years of cultivation runs into the hundreds. In total, there are more than 20 botanical species of this crop, more than 150 varieties, and about 8,000 agro-varieties. Round-grain rice is one of the most popular in our country. It grows in Ukraine, Russia, China, Italy, and Japan. During boiling, it absorbs a lot of water and is very sticky, acquiring a creamy consistency. It is used to make puddings, casseroles, and porridges. Sake is made from a certain kind of round-grain rice. We are sure that no one will remain indifferent to rice-mango pudding.

Semolina is a type of wheat grits with a medium grind. The first mention of semolina dates back to the medieval period, both in Europe and in the Rus. This porridge was considered a delicacy, so it was intended only for the nobility and the rich, as it was not cheap. Manna grits is commonly used in Italy. That is why people call it pasta wheat, it is used to make pasta, as well as couscous. In European countries, semolina is used for sweet puddings, dumplings, pancakes, and also as a stand-alone porridge. A huge number of dishes and recipes based on this grits can diversify your daily diet.

Corn is a cereal crop, one of the "three most important breads of mankind". It is believed that the indigenous peoples of Central America were the first to cultivate the plant. It was an integral part of the diet of the Aztecs, Mayans, and Incas. In 1954, during excavations in Mexico City, they found fossils of wild corn, which is 60 thousand years old. Thanks to the voyage of Columbus, it appeared in Spain, Italy, and from there moved to the East. Modern corn was created by human hands over the years of breeding. It is used to make flour, groats, and flakes. In national cuisines, the Italian polenta, the Spanish tortilla, the Romanian mamaliga, the Hutsul banosh, and so on are made of corn porridge. Surprise your loved ones with a dish of corn porridge.

Sushi Rice is round rice. After steeping and cooking it increases in volume, does not stick together, holds its shape well. At first, it was not eaten but only used for canning fish. Rice is so important to the Japanese that the word "gohan" means not just cooked rice, but simply food. The Japanese have a deity of rice, Inari-sama. According to legend, she brought the plant to the country from her distant travels by hiding a few grains in a staff made of reeds. It is said that the Japanese can turn rice into anything: into salted cookies, into thin noodles, into hard liquor. By cooking Japanese cuisine with our rice, you can become part of the culture of this amazing country.

Wheat groats are simple yet essential for the body. Because of its benefits and delicate taste, it has been prepared all over the world, no less than a few thousand years ago! Nutritious cereal contains many vitamins, micro-and macronutrients. And all this benefit gives to hot appetizing dishes that are made of it.

Barley Groats - a dish for any occasion, because it consists of useful elements, has many vitamins, and tastes good! The secret of its nutritional value is simple: minimal processing preserves the protective shell of the grain, which is rich in nutrients necessary for the body. Cook barley groats from TM "Taki Sprawi" with water or milk, adding oil and spices, and enjoy a fabulous taste.