Where to buy tsampa
- Institut Tibétain (Belgium) The Tibetan Institute of Belgium carries tsampa in its temple shops.
- Sonam's Tsampa (Switzerland) Manufactured by Sonam Dolma Brauen, this tsampa is organically grown and Demeter certified.
- Purple Mountain Tsampa (USA)
- tibetantsampa.com (USA)
- Z-den's Tsampa (Canada)
Barley is a very healthy grain. It's rich in vitamins, minerals and other beneficial plant compounds. It's also high in fiber, which is responsible for most of its health benefits, ranging from a better digestion to reduced hunger and weight loss.
Take 1/3 cup barley and place in a dry skillet or heavy pan and toast over heat until it is a deep rich chocolate brown, like coffee beans. Make sure that you stir the barley occasionally so that it toasts evenly and does not burn. It takes about 10 minutes or so.
Tibet, the remote and mainly-Buddhist territory known as the "roof of the world", is governed as an autonomous region of China. Beijing claims a centuries-old sovereignty over the Himalayan region.
Roasted Barley is a highly kilned and roasted adjunct made with unmalted barley. It is one of the darkest grains available for brewing and often finds itself in recipes to add colour.
Some people who are gluten intolerant can tolerate tsampa. Barley gluten is different than wheat gluten. Tsampa is great for: Both are 100% whole unprocessed barley, just different varieties.
Barley tea is a beverage made by steeping roasted barley grains in hot or cold water. The caffeine-free tea is primarily found in East Asian countries; in China, barley tea is called dàmài-chá or mài-chá, while in Korea, it's known as boricha. In Japan, barley tea is called mugicha.
We get our meat and dairy mainly from yaks. They, too, thrive in the high altitude. As they spend their days grazing the green pastures, their meat and milk is organic and very healthy. Our natural mountain water contains more than 300 different minerals, and our traditional diet is very low in sugar.
Our Yak Ghee is made from A2/A2 butter that comes from yaks living wildly roaming the vast grass plains and mountains of Mongolia. The yaks have an incredibly diverse diet of over 200 types of grasses and herbs and are herded by traditional pastoral nomads.
Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. Meat dishes are likely to be yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes.
Tibetan barley (Hordeum vulgare L., qingke) is the principal cereal cultivated on the Tibetan Plateau for at least 3,500 years, but its origin and domestication remain unclear. The low genetic diversity of qingke suggests Tibet can be excluded as a center of origin or domestication for barley.
Toast regular barley in a large dry skillet over medium heat until golden, about 5-10 minutes. You can also order it online (the grains are actually often sold under the name roasted barley tea). Next, in a medium saucepan, drop 2-3 tablespoons roasted barley into 6 cups of filtered water.
The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran. Pearled barley can also be purchased and the flour can be ground at home using a coffee grinder.
