Ancient Buckwheat Whole

Buckwheat is sourced from Mahila Umang Women’s FPO in Uttarakhand. Umang is Community owned Enterprise by Small Scale Women Farmers, to promote Ecology, Equity, Fair Trade Economics for Himalayan Farmers. Founder,Ruchi Jain -Taru Naturals, conducted Natural Farming training for women farmers.Climate resilient, indigenous seed, grows in less water, low fertile soil.

Women Farmers Harvest, Collect , Clean & Dry Buckwheat. 

Bhakri, Rice alternative, Porridge, Crepes, Pancakes, Dumplings,
Soups, Kadhi, Salads, Desserts or Laddoos. Traditionally consumed during fasting months.

Buckwheat salad - In a saucepan, boil 1 cup water & add 1/2 cup buckwheat. Cook for 8 minutes. Sauté asparagus in a pan for 2-6 minutes, add salt and pepper. Combine buckwheat groats, 1/3 cup pesto and asparagus/ any greens in a bowl. Top it with some cheese. Serve.

Rich in complex carbohydrates & dietary fiber. Rich source
of Proteins, Vitamin B & Minerals. Excellent source of magnesium, improves circulation & helps to protect against heart disease. Controls blood sugar & ideal for diabetics. A regular diet of buckwheat prevents gallstones. Rich in anti-oxidants & flavonoids. (Singh et al, 2016)

Once packet is opened, store in glass jar or air tight plastic jar.  Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.