Buckwheat Flour (Bitter Variety)

Buckwheat flour made from bitter buckwheat is produced through a refined process that includes soaking, dehulling, and milling. This flour has a dark yellow hue and a fine texture. It can be mixed with wheat flour to make noodles, steamed buns, dumplings, pastries, and other foods. The bitter buckwheat originates from the high-cold regions of Liangshan in Sichuan Province, growing at an altitude of around 2,500 meters.
It is a wild plant species distinct from commonly cultivated buckwheat. Bitter buckwheat also serves as a traditional Chinese medicine, with historical records indicating its early use by our ancestors for treating conditions such as cold deficiency syndrome. It is noted for its health benefits, including the potential to help reduce the "three highs" – high blood pressure, high cholesterol, and high blood sugar.The Flour is finely ground and can be easily prepared by mixing with hot water or milk, offering a rich and authentic taste.