Buckwheat was traditionally cultivated in areas where access to other cereals was scarce, in highlands and colder climates. Sweet Buckwheat (Fagopyrum Esculentum) flour comes from plants bearing pink flowers, which adorn the countryside in autumn.

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