Ingredients
Kaiwa
Directions
There are no saponins in this grain. For best results, toast prior to cooking. 1 cup of Kaiwa needs 2 cups of water, simmer over low heat for 15 minutes. The grain will pop and the outside germ will separate into a curly tail. One cup dry yields 2 cups cooked.
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Important Information
Product Description
Kaiwa can be converted into powder that is mixed with flour to prepare breads, noodles or snacks. The whole grain can be boiled in milk and mixed with sugar to create a porridge.
Product Details
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
4.0 out of 5 stars
Pretty, nutty taste, interesting(?) texture.,
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Amazon Verified Purchase(What's this?)
This review is from: Kaniwa - 1 Lb Jar Each (Misc.)
We're big quinoa fans, so I decided to give Kaniwa a try. It's very similar, but a much smaller grain. We cooked it basically the same way. The appearance on the plate was very pretty - reminded me of caviar. I really enjoyed the lightly nutty flavor. The texture, because of the small grains, is a bit grainy or sandy. I didn't mind it, but some people don't like unusually-textured foods. It's possible that the texture would be less distinct, had we cooked it longer - quinoa, I know, has a very different texture if you cook it al dente or let it go till the grains puff out. Worth a try if you're a quinoa lover!
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