Fafra

Sown alongside ogla on the higher terraces, needing almost nothing in the way of water or inputs.

Grown now in very small quantities by a handful of families who kept the seed.

• High-altitude sown, minimal inputs
• Naturally gluten-free
• Very small harvests — seed kept by a few families

Grind into flour for dark rotis.

Cook whole as a grain or porridge.

Pairs with ghee, thick dal, sharp pickle.

Keeping fafra sown means keeping the seed alive. There is no seed bank for this in the way there is for commercial crops.

As a buckwheat it is naturally gluten-free and a source of fibre and plant protein.

These are general facts about this food, not tested claims about this specific batch. We'd rather tell you what we know than invent numbers.