It is special product, rich in natural flavonoid antioxidants (rutin, quercetin). Our product is developed in cooperation with the Department of Agronomy, University of Ljubljana (with dr.prof.Ivan Kreft). Tartary buckwheat has come to Slovenia between 1815 and 1816 and then was forgotten. Nowadays it's returning back to our fields. Grains of Tartary buckwheat from which is made our product, was produced in Slovenia, mainly around Šentjernej in Dolenjska region. Because of a large content of flavonoids it has special, pleasant, slightly bitter taste. From Tartary buckwheat flour we can make similar dishes and by similar process and recipes as from flour of common buckwheat. A mixture of 25% of common buckwheat flour, 25% of Tartary buckwheat flour and 50% of wheat flour is suitable for making a pleasant bread.