Himalayan Tartary Buckwheat Sprout Powder

Found in Earth’s harshest climates, Himalayan Tartary Buckwheat (HTB) is an ancient plant with powerful immune-restoring properties. We sprout our certified organic HTB seeds to optimize nutritional value and deliver key phytonutrients that work to balance your microbiome.

We took our certified organic harvest of Himalayan Tartary Buckwheat and sprouted it to increase the levels of key polyphenols and enhance digestibility.

Grown in the USA, and 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.

Even richer in protein, fiber, minerals, and key polyphenols than our bestselling HTB Flour.

A natural source of quercetin and rutin.

Adds a nutty, delicious flavor to both sweet and savory foods.

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

Himalayan Tartary Buckwheat Sprout Powder is a superfood supercharger for savory meals, sweet meals, beverages and everything in between.

Swirl it into your water, juice, protein shakes and other beverages.
Mix it into your favorite smoothie or grain bowl.
Use it as a delicious yogurt topper.
Add it to salad dressings.
Sprinkle on your favorite savory meal.

Stronger immune performance

Better immune balance

Support for gut immunity

Support for gut & microbiome health

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

-Variation of rutin and quercetin contents in Tartary buckwheat germplasm. Fagopyrum 2019. Je Hyeok Yu et al. Click to read the study

-A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating. Frontiers in Nutrition. 2023. Yulu Dong et al. Click to read the study

- Treasure from garden: Bioactive compounds of buckwheat. Food Chem 2021. Huda MN et al. 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.