Himalayan Tartary Buckwheat Flour

The first certified organic harvest of Himalayan Tartary Buckwheat grown in the USA. Sourced exclusively from a co-op of small farms in the Northern Appalachia region of New York.

Location matters. HTB thrives in many places across the globe, but the plant produces higher levels of key nutrients in colder climates like Upstate New York.

Contains more than 100 immune-active nutrients.

A true superfood with polyphenols, protein, prebiotics, antioxidants, and resistant starch.

Research shows that baking with HTB flour actually enhances levels of key polyphenols.

100% certified organic, grain-free, gluten-free, dairy-free, vegetarian, and Non-GMO.

Himalayan Tartary Buckwheat can replace other types of flour used in cooking and baking.

Each pouch contains 2 pounds of milled flour. A recommended serving size of ¼ cup (50 grams) results in 20 servings per bag, but usage will vary by recipe.

We recommend using HTB daily, on an ongoing basis, to support immune function and promote rejuvenation of your immune response.

Want recipes? We have a bunch, and our Food Lab is busy making more.

Stronger immune performance

Better immune balance

Helps combat oxidative stress

Support for gut & microbiome health

Here's a sample of the scientific literature that supports this product.

- Review: Shaping a sustainable food future by rediscovering long-forgotten ancient grains. Plant Sci 2018. Cheng A. Click to read the study.

- Treasure from garden: Bioactive compounds of buckwheat. Food Chem 2021. Huda MN et al. Click to read the study.

- Effects of cold stress on transcripts and metabolites in Tartary buckwheat (Fagopyrum tataricum). Environ Exper Botany 2018. Jeon J et al. Click to read the study.

- Chemical composition and health effects of Tartary buckwheat. Food Chem 2016. Zhu F. Click to read the study.

- Buckwheat bioactive compounds, their derived phenolic metabolites and their health benefits. Mol Nutr Food Res 2017. Giménez-Bastida JA et al. Click to read the study.