Buckwheat was traditionally cultivated in areas where access to other cereals was scarce, in highlands and colder climates. Bitter Buckwheat (Fagopyrum Tataricum) grown in abundance in higher altitude districts such as Bumthang and Haa, comes from plants bearing white flowers.

Buckwheat flour is used to make a variety of local dishes, including puta (buckwheat noodle indigenous to Bumthang district) and Khuley (buckwheat pancake). It is well regarded as a healthy alternate to rice.
Net Weight: 1kg