Buckwheat Flour (Faffar Aata) is a naturally gluten-free, stone-ground flour made from high-altitude Himalayan buckwheat. It’s traditionally used in Nepali flatbreads and fasting-day (vrat) cooking, and has a distinctive earthy flavor. A Mountain Staple Flour Buckwheat thrives in Himalayan terrain up to 4,500 meters, growing where few other grains survive. Stone-grinding preserves more of the

Kaguno (Foxtail Millet) is a nutrient-dense ancient grain that has been part of Himalayan mountain diets for millennia. It’s naturally gluten-free, rich in protein and fiber, and has a lower glycemic index than many refined grains. An Ancient, Resilient Grain Foxtail millet contains complete protein with all essential amino acids, which is unusual among grains.