tsampa

Tsampa is a traditional staple food of Tibet and other Himalayan regions. The term refers to roasted barley flour, produced by toasting hulled barley grains and then grinding them into a coarse or fine powder. While barley is the standard grain for tsampa, some regional varieties may incorporate small amounts of other grains, but pure roasted barley remains the most common form.

Production of tsampa involves dry-roasting barley in a pan until it becomes fragrant and amber, then cooling and milling it. The resulting flour is highly versatile and can be used in different textures, from fine to coarse. It is often stored for long periods when kept dry, which suits nomadic and high-altitude lifestyles.

Preparation and uses vary by locale, but tsampa is typically eaten by mixing the flour with hot tea, water, or broth to form a pliable dough or porridge. It can be rolled into small balls or pressed into a lump to be eaten by hand. Common additions include salt, butter, cheese, or sugar. In many Tibetan households, tsampa serves as a daily staple and can be featured in breakfast, main meals, or as a thickener in soups and stews.

Nutrition and storage considerations emphasize tsampa as a high-carbohydrate, energy-dense food suitable for demanding environments. Its dry, shelf-stable form supports traditional lifeways and modern availability in Tibetan markets and online shops. Tsampa remains a culturally important and enduring element of mountain cuisine across Tibet, Ladakh, Nepal’s highlands, and Bhutan.