Buckwheat Groats
Kuttu
First cultivated across the high Himalayan belt of Uttarakhand and Himachal Pradesh, kuttu is a pseudocereal, not a grass, which makes it both naturally gluten-free and a cherished fasting (vrat) food. The hulled groats cook quickly to a soft, earthy, faintly grassy grain, while milled flour binds rotis, pancakes and halwa. A nourishing, mineral-rich staple equally at home in a whole-grain bowl or a Navratri kitchen.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Himalayan India (Uttarakhand & Himachal)
- Whole hulled groats
- Cleaned whole groat
- Naturally gluten-free pseudocereal
- Single-grain, no admixture; lab-tested
- 12+ months, ambient
Also known as · Kotu · Sarrasin · Grano saraceno · Fagopyrum esculentum
How to use it
Simmered into kuttu khichdi and grain bowls
Toasted as kasha for a nuttier finish
Milled into flour for vrat rotis and cheela
Cooked into halwa and porridge
Gluten-free base for salads and pilafs
Questions
- Is kuttu the same as buckwheat?
- Yes. Kuttu (also spelt kotu) is the Indian name for buckwheat, Fagopyrum esculentum. Despite the name, it is not a wheat at all but a seed, which is why it is naturally gluten-free.
- Is buckwheat gluten-free?
- Yes. Buckwheat is a pseudocereal unrelated to wheat, so the groats and flour are naturally gluten-free, making them a popular choice for coeliacs and for Indian fasting (vrat) days.
- What is the difference between groats and kuttu flour?
- Groats are the whole hulled seeds, cooked like a grain for khichdi, kasha and bowls. Kuttu flour is the same seed milled fine, used to bind rotis, pancakes and halwa, especially during Navratri.
