Raw buckwheat groats are more versatile in our opinion! They can be sprouted and blended easily into flour while toasted buckwheat cannot be sprouted and is typically not used for flour. Raw buckwheat has a mild nutty and slightly earthy undertone, while toasted groats (also known as kasha) bring a distinct nutty and hearty flavor. Wild Groats can easily be turned into Kasha by toasting them in the oven or stovetop.