FIELD: food industry.
SUBSTANCE: method envisages preparation of peeled buckwheat grains and fry-heating them to produce preliminarily fried buckwheat grains. Then in the process of frying one adds edible oil to preliminarily fried buckwheat grains; the edible oil is added in such a quantity that the whole surface of buckwheat grains is completely wetted with edible oil; the frying process is performed till buckwheat grains acquire an intensive gold colour due to frying and oil absorption. Then one adds (by way of spraying) a solution containing salt, sugar or at least one flavouring agent and proceeds with frying till production of a spice mixture in the form of fried buckwheat grains containing no liquid, but containing salt, sugar or a flavouring agent.
EFFECT: production of a spice mixture based on buckwheat.
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