Buckwheat flour is a staple in Himalayan cuisine, widely used to make Dhido, a traditional, gluten-free alternative to rice. It symbolizes strength, resilience, and self-sufficiency, sustaining mountain communities with its high-altitude adaptability and nutrient-rich profile. Common in Thakali and Sherpa diets, it is paired with Gundruk, fermented greens, or meat curries. Valued in Ayurvedic practices for its digestive and heart health benefits, buckwheat flour remains a cultural and nutritional cornerstone in Nepal.