In Polish, cooked buckwheat groats are referred to as kasza gryczana.
Kasza can apply to many kinds of groats: millet (kasza jaglana), barley (kasza jęczmienna), pearl barley (kasza jęczmienna perłowa), oats (kasza owsiana), as well as porridge made from farina (kasza manna).
Bulgur can be also referenced to as a type of kasza in Polish language (kasza bulgur).

As Polish blood sausage is prepared with buckwheat, barley or rice, it is called kaszanka (kasha sausage).

Annual (2013) per capita consumption of groats in Poland is approx.
1.56 kg (3.4 lb) per year (130 g (4.6 oz) a month).
In Polish, cooked buckwheat groats are referred to as kasza gryczana. Kasza can apply to many kinds of groats: millet (kasza jaglana), barley (kasza jęczmienna), pearl barley (kasza jęczmienna perłowa), oats (kasza owsiana), as well as porridge made from farina (kasza manna). Bulgur can be also referenced to as a type of kasza in Polish language (kasza bulgur).
As Polish blood sausage is prepared with buckwheat, barley or rice, it is called kaszanka (kasha sausage).
Annual (2013) per capita consumption of groats in Poland is approx. 1.56 kg (3.4 lb) per year (130 g (4.6 oz) a month).
Kasha