This short YouTube video segment (by Jeffrey Bland, PhD) describes sprouted Himalayan Tartary buckwheat sprout powder, emphasizing that sprouting changes the flavor profile—making it nuttier—and that consumers report it tastes good and is practical to incorporate into daily use. The speaker notes Tartary buckwheat’s high levels of bioactive nutrients and frames improved palatability as important for adoption.
One of the things that we've all realized, I think everyone has realized as it relates to food, is if it doesn't taste good, people aren't going to eat it. And I think that's what's so interesting about the new sprouted Himalayan Tardary buckwheat is that we know that Tartary buckwheat, because it's so high in these immune, active nutrients, can have some people taste a little bit more flavor to it. But what makes the sprout powder so amazing is that it's actually because of the sprouting process, it's a little bit more nutty. And I feel like so many people have been kind of writing in, telling us how much they enjoy the flavor and how much more practical it is to incorporate into their day.
