unroasted

Unroasted is an adjective describing food or ingredients that have not undergone the roasting process. Roasting uses dry heat to develop flavor, color, and aroma, and is common for coffee beans, cacao, nuts, and certain seeds. Unroasted items are often labeled raw or green, indicating they have not been heated to roasting temperatures.

In coffee, unroasted typically refers to green coffee beans. These beans have not been roasted, retaining higher moisture and a milder, grassy or herbal flavor profile. They are commonly sold for home roasting or for uses that aim to preserve specific taste characteristics. Roasting later transforms the beans, producing familiar coffee aromas and flavors.

In cacao, unroasted or raw cacao denotes beans and products that have not been heated to high temperatures. Raw cacao products, such as nibs or powders, are marketed for retaining certain antioxidants and nutrients, though their flavor tends to be more bitter and less chocolatey than roasted cacao. Processing differences also influence texture and aroma.

Nuts and seeds are frequently sold unroasted to preserve natural flavors and textures. Raw almonds, cashews, sunflower seeds, and similar products may have different mouthfeel and taste compared with their roasted counterparts. Roasting enhances sweetness and aroma but can reduce some nutrients and increase fat oxidation if stored improperly.

Culinarily, unroasted ingredients offer distinct flavor profiles and are used in raw-food preparations, energy snacks, or when chefs seek precise flavor control before applying heat. Proper storage is important to maintain quality in unroasted products, as higher moisture content or exposure to air can affect freshness.