about 2 dl kama flour

Kama is a traditional Estonian flour blend composed of roasted grains, typically barley, rye, oats, and peas (or occasionally beans), ground together into a fine powder. The ingredient originates from the Baltic region and has been part of Estonian culinary tradition for centuries. The roasting process gives kama its distinctive nutty, toasted flavor and dark tan to brown color. The blend varies by producer and region, but the proportions generally favor barley and rye as the primary components, with the addition of legumes providing protein and a slightly earthy undertone. The roasting imparts a complex flavor profile that is neither sweet nor savory, making it versatile in both traditional and contemporary applications.

Kama is traditionally mixed with kefir or sour milk to create a thick, creamy pudding-like dish consumed as a dessert or breakfast food, particularly in Estonia and neighboring Baltic regions. The mixture, also called kama, is often sweetened with honey or sugar and served cold or at room temperature. Beyond the traditional preparation, kama flour can be incorporated into baked goods such as bread, cookies, and porridges, where it adds nutty depth and nutritional density. It is also used as a thickening agent in soups and stews. The flour's toasted grain character makes it particularly suitable for recipes that benefit from complex grain flavors without additional sweetening.