What is green buckwheat, and how is it different from the roasted buckwheat I already know?

Green buckwheat is the unroasted form of the same seed that is often sold as roasted kasha. Because it is not roasted, it stays lighter in colour and has a milder, less intense taste. Roasted buckwheat is darker and more aromatic; green buckwheat is gentler and works well as a neutral base for savoury dishes.

In this mix, the green buckwheat is combined with flaxseed, pumpkin seeds, dried paprika, green onion, and garlic. The dried vegetables give the dish a savoury flavour even without added salt or spices. You can serve it plain, with olive oil or butter, or alongside eggs, fish, legumes, or a fresh salad.

If you are used to roasted buckwheat, expect a lighter colour and a softer, less nutty aroma in the cooked dish. The texture is still whole and slightly chewy when prepared with the right amount of water. Since this is a whole-grain product, it contains complex carbohydrates and plant protein, but it is a food and not a substitute for a varied, balanced diet.