Buckwheat

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Mistral buckwheat

Mistral buckwheat is a premium, top-grade product distinguished by its notably large groats. The brand's commitment to quality goes beyond standard regulations, with strict internal requirements for both the raw material and the size of the groats.
Mistral Trading ensures that only best quality buckwheat is sourced, packaged and delivered to consumer. Production process features multi-stage cleaning process that ensures that groats do not contain any inpurities, it is light, fluffy, and full of natural goodness. For these reasons, Mistral buckwheat has earned its reputation as "Royal Buckwheat" or "Royal Grechka"—a name that reflects its superior quality.
Mistral buckwheat has consistently been a consumer favorite in its domestic market. In 2024, it received the well-deserved gold award in the "Product of the Year" competition for the "Buckwheat" category.
As the flagship product in the company's portfolio, buckwheat has been the leading product of the Mistral brand for nearly 30 years.
Mistral buckwheat is a premium, top-grade product distinguished by its notably large groats. The brand's commitment to quality goes beyond standard regulations, with strict internal requirements for both the raw material and the size of the groats.
Mistral Trading ensures that only best quality buckwheat is sourced, packaged and delivered to consumer. Production process features multi-stage cleaning process that ensures that groats do not contain any inpurities, it is light, fluffy, and full of natural goodness. For these reasons, Mistral buckwheat has earned its reputation as "Royal Buckwheat" or "Royal Grechka"—a name that reflects its superior quality.
Mistral buckwheat has consistently been a consumer favorite in its domestic market. In 2024, it received the well-deserved gold award in the "Product of the Year" competition for the "Buckwheat" category.
As the flagship product in the company's portfolio, buckwheat has been the leading product of the Mistral brand for nearly 30 years.

Products

  • Royal Grechka

    Buckwheat
    400 g
    • Quick and easy
    • 5 servings
    boil-in-bag

  • Royal Grechka

    Buckwheat
    500 g

How to cook

Cooking instructions:

  • Pour the grain into the pot with boiling slightly salted water in 1:2 ratio.
  • Bring the heat down, cover the pot and cook for 20 minutes or until grains fully absorb the water.
  • Take away from the heat, let it rest for 10 minutes covered with lid.
More buckwheat recipes

Buckwheat is one
of the most valuable
cereal crops.

Buckwheat products are not only delicious but also highly nutritious and easy for the body to digest. The history of buckwheat
The most famous and useful form of buckwheat is yadritsa - a pyramid shaped whole grout that gets rich brown color after being steamed.

It requires only 15-20 minutes of cooking time, but becomes crumbly and nutrient-rich dish. Incorporating buckwheat into meals is a great way to boost the diet for people of all ages.

  • Buckwheat products are not only delicious but also highly nutritious and easy for the body to digest.
    The history of buckwheat
  • The most famous and useful form of buckwheat is yadritsa - a pyramid shaped whole grout that gets rich brown color after being steamed.

    It requires only 15-20 minutes of cooking time, but becomes crumbly and nutrient-rich dish. Incorporating buckwheat into meals is a great way to boost the diet for people of all ages.

    The history of buckwheat

Buckwheat
in National Cuisines

  • Buckwheat is a versatile grain that can be consumed as a porridge, a side dish or as an ingredient in salads, as well as in vegetable and meat dishes.

    You can cook the grain either separately or as part of your dish depending on your culinary preferences.

  • It pairs perfectly with various national spices and sauces. It's an excellent substitute for bulgur or rice in many recipes.

    Thanks to its unique properties, buckwheat can expand flavor variety of familiar national cuisines, becoming not an exotic stranger, but an interesting and delicious variation on your favorite dishes.

Altai buckwheat

Altai
buckwheat

Where Mistral Buckwheat is Grown

Pollution free fields, specific climate conditions, landscape and environmental controls — these all guarantee high quality of the crops grown in the region.

Altai
buckwheat

Where Mistral Buckwheat is Grown

Buckwheat for Mistral Trading company is grown in Altai Region. Altai is environmentally clean and safe region of Russia.

Russia's Role in Buckwheat Production

Russia holds the top position globally for both buckwheat cultivation and buckwheat production. This is largely due to the crop's natural resilience. It is frost-resistant, capable of surviving temperatures as low as -2°C, and adapts well to various soil types. It has short cultivation season of only 70 to 90 days, it can be successfully harvested even in the country's northern climates.
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Historically, buckwheat has been a staple in Russia's food strategy, a fundamental guarantee of national food security since the Soviet era. Its popularity continues nowadays with buckwheat being present in more than 95% of Russian households.
Find out more

Key Health Benefits

The vitamins and minerals in buckwheat are valuable and have positive effects on various body functions.

Nutritional value

  • Cardiovascular System

    Fiber lowers cholesterol, rutin strengthens capillaries and reduces blood pressure, and magnesium helps maintain a healthy heart rhythm.

  • Supporting Digestive Health

    Buckwheat is an excellent source of dietary fiber, which plays a key role in a smooth and efficient digestive process. Fiber stimulates peristalsis (the muscle contractions that move food through the intestines), nourishes beneficial gut bacteria, and helps prevent constipation.
    Furthermore, its high fiber content aids in the removal of bile from the body. This process has a positive impact on the function of both the gallbladder and the liver.

  • Blood Sugar Control

    Buckwheat's low glycemic index (GI) and high fiber content prevent sharp spikes in blood sugar. This makes it beneficial for managing Type 2 diabetes and insulin resistance.

  • Source of plant protein

    Essential for vegetarians, vegans and anyone who wants to diversify their protein sources.

  • Weight Loss

    Buckwheat's low glycemic index (GI), typically between 40 and 55, makes it an excellent choice for both managing blood sugar and supporting weight loss goals. It provides a prolonged feeling of fullness thanks to its rich content of protein and fiber, helping to stabilize energy levels and prevent overeating. When prepared, its moderate calorie count makes it a smart addition to any weight-conscious diet.

  • Antioxidant Protection

    Buckwheat provides powerful antioxidant protection, helping to combat free radicals and reduce the risk of chronic diseases and inflammation.

  • Detox boost

    Buckwheat's rich fiber content assists the body's natural detoxification process by helping to remove toxins. Its high iron content is beneficial for individuals with anemia, as it helps replenish this essential mineral.

  • Nervous System support

    Packed with B vitamins, buckwheat provides significant support for the nervous system. Regular consumption can help improve your mood and contribute to a sense of well-being. Buckwheat's unique nutritional profile provides a steady release of energy, helping you feel energized throughout the day especially if you eat buckwheat for breakfast.

Nutritional value

A Closer Look
at Protein

Proteins are fundamental to life itself, as famously stated: "Life is a way of existence for protein bodies..." A breakdown in protein metabolism ultimately leads to the end of life. Given their vital role, the quality of our protein sources is crucial.

A Closer Look
at Protein

Proteins are fundamental to life itself, as famously stated: "Life is a way of existence for protein bodies..." A breakdown in protein metabolism ultimately leads to the end of life. Given their vital role, the quality of our protein sources is crucial.

The presence of easily soluble globulins makes buckwheat's protein particularly easy for the body to absorb. Additionally, the fats found in buckwheat are primarily mono- and polyunsaturated fatty acids, which are known to positively influence blood pressure and blood glucose regulation.

By incorporating this exceptional grain into your diet, you're not just adding variety—you're providing your body with essential vitamins, minerals, and amino acids in a highly bioavailable form.

Buckwheat's protein stands out due to its unique amino acid profile. Its protein is not only highly digestible but also rivals that of animal products in terms of amino acid content. In fact, buckwheat’s amino acid composition is superior to both wheat and corn.

Reference: Skurikhin, I. M., & Tutel'yan, V. A. (2007). Tables of the chemical composition and caloric content of Russian food products (Reference book). Moscow: DeLi Print.

Buckwheat's remarkably well-balanced nutritional profile makes it an ideal food for a general diet, a valuable functional food for health-conscious individuals, and an important component of specialized diets for specific health conditions.

Reference: Skurikhin, I. M., & Tutel'yan, V. A. (2007). Tables of the chemical composition and caloric content of Russian food products (Reference book). Moscow: DeLi Print.

Recipes

Buckwheat with Mushrooms,
Chicken, and Cream
Cooking
Buckwheat with Minced Meat
Cooking
"Baku Style" Buckwheat
Cooking
Buckwheat with Chicken and
Prunes
Cooking
Tofu and Vegetable
Buckwheat Bowl
Cooking
Buckwheat Soup
with Chicken and Shiitake Mushrooms
Cooking
Asian-Style Buckwheat
Cooking
Stir-fried Tofu
with Vegetables and Buckwheat
Cooking

Buckwheat with Mushrooms, Chicken, and Cream

Ingredients

You will need (for 3 servings):
  • Buckwheat groats 150g
  • Chicken fillet 300g
  • Mushrooms 150g
  • Carrots 1 pc.
  • 10% cream 50 ml
  • Salt to taste
  • Vegetable oil 2-3 tbsp
  • Fresh dill for serving

Step-by-step ionstructions

  • Prepare all the ingredients according to the list.
  • Wash and clean the mushrooms, cut them into large pieces.
  • Heat vegetable oil in a deep pan, place the mushrooms in it.
  • Fry the mushrooms over medium heat on all sides for 5-6 minutes.
  • While the mushrooms are frying, cut the peeled carrots into thin strips, and the chicken fillet into small cubes about 2 cm.
  • Place the chicken to the pan with the mushrooms, fry for 2-3 minutes.
  • Add the carrots to the pan. Mix and fry for another 2-3 minutes until the carrots are soft.
  • Rinse the buckwheat groats well and place them in the pan, add salt, mix and simmer for 1-2 minutes.
  • Pour the cream into the pan.
  • Add 300 ml of water and let boil. Reduce the heat to a minimum, cook the buckwheat under the lid for 15-20 minutes over low boiling.
  • When the liquid is absorbed into the groats, turn off the heat and leave it under the lid on the stove for another 5-10 minutes.
  • Sprinkle the finished dish with fresh dill. Bon appétit!

Buckwheat with Minced Meat

Ingredients

You will need (for 4 servings):
  • Buckwheat groats 250g
  • Minced meat 500g
  • Onion 1 pc.
  • Bell pepper 1 pc.
  • Carrot 1 pc.
  • Tomato paste - 50g
  • Garlic 1 clove
  • Sunflower oil 2-3 tbsp
  • Salt to taste
  • Ground black pepper to taste
  • Seasonings to taste
  • Fresh parsley for serving

Step-by-step ionstructions

  • Prepare the necessary ingredients.
  • Peel the carrot. Core the bell pepper. Cut the peeled onion into small cubes, and the carrot and bell pepper into strips.
  • Heat the sunflower oil in a frying pan and fry the onion, carrot, and bell pepper for about 3-4 minutes.
  • Add the minced meat to the vegetables. Continue to simmer the vegetables with the minced meat.
  • Mince the peeled garlic. Add the tomato paste, salt, ground pepper, seasonings, and garlic to the frying pan.
  • Stir and simmer over low heat for 3-5 minutes.
  • Rinse the buckwheat and add it to the frying pan.
  • Simmer the buckwheat with the minced meat and vegetables for 3 minutes, then pour in 500 ml of hot water and simmer until the buckwheat is cooked, about 15-20 minutes, until the liquid is absorbed.
  • When all the liquid is absorbed into the groats, turn off the heat and leave it under the lid for another 5-10 minutes.
  • Sprinkle the finished dish with fresh parsley. Bon appétit!

"Baku Style" Buckwheat

Ingredients

You will need (for 2 servings):
  • Buckwheat groats 1 cup
  • Eggplant 1 pc.
  • Large tomato 1 pc.
  • Onion 1 pc.
  • Bell pepper 1 pc.
  • Garlic 1-2 cloves
  • Vegetable oil 2-3 tbsp
  • Salt, pepper, seasonings to taste
  • Fresh parsley for serving

Step-by-step ionstructions

  • Prepare all ingredients according to the list.
  • Wash the eggplant, remove the stem, and cut it into cubes. Place the eggplant pieces in a bowl, add salt, and set aside.
  • Core the bell pepper. Peel the tomato, the onion and garlic. Cut all the vegetables into small cubes, and the garlic very finely.
  • Heat the vegetable oil into a frying pan. Slightly fry the eggplant for 1-2 minutes while stirring.
  • Add the onion, bell pepper, and garlic to the pan, add a little water, and simmer for about 3-5 minutes.
  • Add the tomatoes, salt, and pepper. Stir all the vegetables again.
  • Transfer the semi-cooked buckwheat to a colander and drain all the excess water.
  • Add the buckwheat to the pan with the vegetables.
  • Mix all the ingredients, cover with a lid, and simmer the buckwheat with the vegetables for 7-10 minutes over low heat.
  • Garnish the finished dish with chopped parsley. Bon appétit!

Buckwheat with Chicken and Prunes

Ingredients

You will need (for 3 servings):
  • Chicken fillet 250g
  • Buckwheat groats 200g
  • Onion 1 pc.
  • Prunes 8 pcs.
  • Large tomato 1 pc.
  • Vegetable oil 2 tbsp
  • Salt, spices to taste
  • Water or broth 400ml
  • Parsley, dill for serving

Step-by-step ionstructions

  • Cut the chicken into cubes. Finely chop the onion.
  • Fry the cubed chicken and finely chopped onion in vegetable oil.
  • Take a small baking dish or plate and place the fried pieces of chicken with onions into it.
  • Place the washed and preferably pre-soaked prunes on top.
  • Place the rinsed buckwheat, add water or broth (2:1 ratio of water to buckwheat by volume). Add finely chopped tomato, salt, and spices.
  • Cover the dish with a lid and place in the oven for about 30 minutes at a temperature of 190°C. After 30 minutes, check for readiness, slightly lift the lid and check the amount of water. When all the water has evaporated, the dish is ready.
  • Take the dish out of the oven and leave it for 10 minutes. Serve, decorating with greens.

Tofu and Vegetable Buckwheat Bowl

Ingredients

You will need (for 4 servings):
  • Buckwheat groats 200g
  • Tofu 200g
  • Zucchini 1 small pc.
  • Carrot 1 pc.
  • Napa cabbage 1/4 head
  • cilantro, parsley, or dill 4 sprigs
  • teriyaki sauce 4 tbsp
  • rice vinegar 1 tbsp
  • vegetable oil 5 tbsp
  • Salt to taste

Step-by-step ionstructions

  • Place the rinsed buckwheat in a saucepan and pour in water at a ratio of 2:1 (400 ml). Cook over low heat for 15-20 minutes, until the grain absorbs the water and becomes crumbly.
  • In a small bowl, whisk together 3 tbsp of vegetable oil, rice vinegar, and teriyaki sauce.
  • Cut the zucchini and carrot into thin, long strips. Finely shred the Napa cabbage. Place all the vegetables separately in small bowls, pour a small amount of the sauce over them, stir, and set aside for 10 minutes.
  • Cut the tofu into slices. Fry the tofu in a pan on both sides until golden brown with the remaining vegetable oil.
  • Divide the warm, cooked buckwheat among four serving bowls. Artfully arrange the marinated vegetables in separate groups on top of the buckwheat. Place the crispy tofu slices in the center and pour any remaining dressing over the entire bowl. Garnish with fresh herbs and serve immediately.

Buckwheat Soup with Chicken and Shiitake Mushrooms

Ingredients

You will need (for 4 servings):
  • Shiitake or other dried mushrooms 100g
  • Water or broth 2L
  • Chicken breast fillet 1 pc.
  • Buckwheat groats 70g
  • Carrots 1 pc.
  • Potatoes 3 pcs.
  • Vegetable oil 1 tbsp
  • Onion 1 pc.
  • Salt to taste
  • Ground black pepper to taste
  • Greens to taste

Step-by-step ionstructions

  • Rinse the shiitake mushrooms and soak them in hot water for 30 minutes.
  • Transfer the mushrooms to a pot, add water or broth, so the total volume is about 2L.
  • Bring the water or broth to a boil and cook the mushrooms for 15 minutes. Cut the chicken into pieces, place them in the pot with the mushrooms, and cook for another 10 minutes.
  • Heat the vegetable oil in a pan over medium heat, chop the onion, and fry until soft.
  • Add the fried onion to the soup, and season with salt and pepper.
  • Rinse the buckwheat, chop the carrots and potatoes. Stir to combine and continue to simmer for 15-20 minutes, or until the buckwheat and vegetables are tender.
  • Remove the soup from the heat and let it rest, covered, for at least 15 minutes. This allows the flavors to meld and the buckwheat to fully absorb the liquid. Garnish with fresh herbs before serving.

Asian-Style Buckwheat

Ingredients

You will need (for 4 servings):
  • Buckwheat groats 500g
  • Carrots 3 pcs.
  • Ginger 15g
  • Garlic 2 cloves
  • Onion 1 pc.
  • Chili pepper 5g
  • Sesame seeds (white or black) 2 tbsp
  • Green onion 30g
  • Parsley, cilantro a few sprigs
  • Mung bean sprouts 10g
  • Soy sauce to taste
  • Olive and sesame oil

Step-by-step ionstructions

  • Rinse the buckwheat, add water, and cook until done according to the package instructions.
  • Peel the onion, carrot, ginger root, and garlic. Cut the carrot into thin strips, and finely chop the onion. Mince the ginger and garlic. Slice the chili pepper into rings.
  • Heat olive and sesame oil in a skillet (preferably a wok). Add the carrots and onion, and stir.
  • Add the garlic, ginger, and chili pepper. Add the soy sauce.
  • Add the chopped fresh green onion.
  • Add the mung bean sprouts, and stir.
  • Add the cooked buckwheat, warm it up, and stir.
  • Add the finely chopped herbs, and the white and black sesame seeds. Cover with a lid and simmer over medium heat for 5-10 minutes.
  • The Asian-style buckwheat is ready! Bon appétit!

Stir-fried Tofu with Vegetables and Buckwheat

Ingredients

You will need (for 4 servings):
  • Buckwheat groats 200g
  • Tofu 200g
  • Onion 1 pc.
  • Carrot 1 pc.
  • Garlic 1 clove
  • Tomato paste or purée 3 tbsp
  • Chili pepper 10g (optional)
  • Soy sauce 1 tbsp
  • Vegetable oil for frying
  • Flour, salt, black pepper

Step-by-step ionstructions

  • Pour 2 tablespoons of vegetable oil into a frying pan and heat it. Finely dice the large onion. Mince the garlic clove. Add the onion and garlic to the heated pan. Sauté over medium heat for 5 minutes.
  • Add the chopped carrot to the fried onion and garlic. Sauté the vegetables over medium heat for 7-8 minutes until the carrot becomes soft. Stir to ensure they are evenly cooked and don't burn.
  • Cut the tofu (which has a neutral flavor) into 2 cm cubes. Place 2 tablespoons of wheat flour on a plate. Roll the cubed tofu in the flour. Roll the floured pieces on all sides.
  • In a wide pan or wok with a thick bottom, heat vegetable oil without odor. Add the tofu and fry until golden brown on all sides for 1-2 minutes.
  • Flip the tofu cubes, frying them on the other side. Place the cooked/fried tofu on a paper towel to absorb excess oil.
  • In a deep saucepan or wok with a thick bottom, heat a little vegetable oil. Add the tomato paste or purée. If desired, add the finely chopped chili pepper.
  • Add washed buckwheat groats and stir.
  • Add pre-fried vegetables (carrot, onion, and garlic) into the pan. Add seasonings: soy sauce, salt, and black pepper.
  • Pour in 2 cups of boiling water. Salt to taste and stir. Bring to a boil, then reduce the heat to low, cover the saucepan with a lid, and simmer for 20 minutes.
  • Once the liquid is absorbed (in about 20 minutes), turn off the heat, place the saucepan in a warm place for 10-15 minutes to allow the buckwheat to fluff up. Then stir.
  • Serve the stir-fried tofu with vegetables and buckwheat on a plate and enjoy!

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Mistral Trading
products

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Nutritional Value

Nutritional Value: 100g (dry) of buckwheat:

  • Calories: ~350 kcal

    However, it significantly expands when cooked—by two to three times of its initial volume—so a serving of plain cooked buckwheat porridge contains only about 110–130 kcal per 100g.

  • Protein: ~12 g

    High content, it contains all eight essential amino acids, including lysine and arginine, making it a great source of plant protein!

  • Carbohydrates: ~70 g

    Mostly slow-digesting, complex carbohydrates.

  • Fats: ~3.5 g

    Mostly beneficial unsaturated* fats.

  • Fiber: ~8 g

    High content! It promotes healthy digestion and a balanced gut microbiome.

  • Vitamins:

    B vitamins — B1, B2, РР, B6, B9/folate

  • Minerals:

    Magnesium — known for its muscle- and nerve-relaxing properties
    Iron — vital for healthy blood
    Manganese — an antioxidant that supports metabolism
    Phosphoru

  • Antioxidants:

    Rutin — which strengthens blood vessels and reduces inflammation
    Quercetin
    Vitexin*

* Skurikhin, I. M., & Tutel'yan, V. A. (2007). Tables of the chemical composition and caloric content of Russian food products (Reference book). Moscow: DeLi Print.

Buckwheat (Fagopyrumesculentum) is an ancient crop that isn't a true cereal grain like wheat or rice. It actually belongs to the Knotweed family, Polygonaceae.

Buckwheat originated in the mountainous regions of Southeast Asia, in what is now China, Northern India, and Nepal. It was first cultivated about 5,000–6,000 years ago in China, where it was known as "black rice."It made its way to Europe via the Great Silk Road, and it's believed to have arrived in Russia through Byzantium, which is where its Russian name, "grechka," comes from. Siberia and the Altai region are also considered a second origin center, as buckwheat grew there in the wild.

Siberia and the Altai region are also considered a second origin center, as buckwheat grew there in the wild.

Its spread in Russia can be traced through several centuries:

10th–13th centuries: Buckwheat appeared in Rus' through trade with Byzantium and Volga Bulgaria.

15th–17th centuries: It became a primary crop in the Non-Black Earth region because of its ability to thrive in demanding soils and climates.

18th–19th centuries: Buckwheat was widely grown in Russia's central and northern regions, where it tolerated the cool climate and acidic soils well.

Export Markets

As the world's leading exporter of buckwheat, Russia supplies key markets around the globe.

Its main export partners include: Japan: where it's a primary ingredient for soba noodles. European Union: notably France, Germany, and Poland. CIS Countries: such as Kazakhstan, Belarus, and Armenia. The Middle East: including Israel and the UAE.

Buckwheat popularity drivers

  • Nutrient dense – excellent source of protein and essential minerals
  • Sustainable – buckwheat is an eco-friendly crop that rarely requires use of pesticides