Roasted Tartary Buckwheat Powder Ku Qiao Mai Instant Drink Mix Culinary Flour 500g

Roasted Tartary Buckwheat Powder, known in TCM as Ku Qiao Mai (苦荞麦), is milled from the seeds of Fagopyrum tataricum. This finely ground flour is produced by low-temperature roasting, giving an instant, ready-to-mix powder. In TCM theory, buckwheat is traditionally associated with cooling nature and is valued in everyday grain-based diets. It can be stirred into hot water, blended into batters, or added to baked goods.

Key Selling Points

• Pure Tartary buckwheat flour milled from whole Ku Qiao Mai grains
• Low-temperature roasted for an instant ready-to-mix powder
• Traditional grain valued in TCM dietary practice
• Low-gluten flour suitable for baking and blending
• Bulk 500g retail pack drawn from 25kg commercial bags

Quality & Sensory

The powder is typically light brown to tan with a fine, even texture. Roasting lends a warm, nutty, toasty aroma. When whisked into hot water it typically yields a smooth, mildly earthy drink with gentle roasted-grain sweetness.

Technical Specifications

Usage Scenarios

• Stir into hot water as a roasted grain drink
• Blend into pancake, noodle, or steamed bun batters
• Add to baked goods and low-gluten flour mixes
• Mix into congee or porridge for a nutty grain note
• Use as a culinary ingredient in commercial kitchens

Traditional Uses

In TCM dietary tradition, buckwheat has long been used as a cooling grain food, commonly cooked into porridge, noodles, and steamed dishes, especially in summer. Roasted buckwheat powder is a familiar folk preparation, whisked with hot water as a simple daily grain drink or blended with wheat flour in northern Chinese home cooking.

FAQ Q&A