Roasted barley in Tibetan and locally ‘Yoza‘ is a Tibetan and Himalayan ‘pop barley’ like pop corn, particularly prominent in the central part of the region. It is roasted barley It is usually consumed with friend and guest.
Some Benefits of Roasted Barley Flour:
Short Story About Producers
Ms Dolma from Liktse (Changthang), lovingly tended and harvested this barley over a span of five months. Ehe barley is then cleaned and roasted on the wood and cow dung fire. These are then taken to water mills called ‘Ranthak’ locally to make into flour.
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