The word generally refers to roasted whole-grain buckwheat or buckwheat groats. Coarse barley flour is made by milling barley groats. Savory versions may consist of meat, fish, mushrooms, cabbage, rice, buckwheat groats, or potato. These oat groats may be milled to produce fine, medium or coarse oatmeal. The porridge made from buckwheat groats is known as ("grechnevaya kasha"). In North America "kasha" or "kashi" usually refers to roasted buckwheat groats in particular. In Polish, boiled buckwheat groats are referred to as . Buckwheat groats are commonly used in western Asia and eastern Europe. It can also be served with buckwheat groats. It is made of pork, barley groats and potato. "Isterband" is made of pork, barley groats and potato and is lightly smoked. Groats and hulls are separated on impact. A Finnish speciality is "ryynimakkara", a low-fat sausage which contains groats. Scots groats were not issued until the reign of David II. In the case of cut groats, their fragments are sorted according to size by sieving.