Himalayan Tartary Buckwheat Groats: High-Altitude Mongolian Superfood

I enjoy this tartary buckwheat. I steam it for 30 minunets and put a little of himaliyan salt and ghee. It is good.

They are very over roasted. When I cooked them as a frain dish a horrible smell filled my home and it didn't leave for quite a while. When I reheated leftover grain it put the smell in the air again. And the taste was too strong of roasting too. I buy un-roasted tartary buckwheat groats from Europe and when cooked they smell and taste great. Your's says lightly roasted and it's less expensive so I figured it would be good, but it's horrible and after cooking it one time I'm throwing the rest away so it's ending up an expensive purchase.

It’s very delicious. We use it all the time.