Palouse Heritage Tibetan Brown™ Oats were introduced to North America in 1908 by an American serviceman from Yakima, Washington, who took part in an exploration of northern Tibet’s remote Xizang district on the northern slopes of the Himalayas. Lamaist monks provided him with a thimbleful of their “sacred oats” which were unusual both for being both dark in color and hulles. For centuries Tibetan peoples have used hulless oats for a nutritious flour to prepare flavorful skillet flatbreads and other traditional Mountain Kingdom foods.