Tsampa | Roasted Barley Flour

1. Roasted barley flour is known as ‘Tsampa’ in Tibetan and locally ‘Nyam-phey‘ is a Tibetan and Himalayan staple foodstuff, particularly prominent in the central part of the region. It is roasted and then ground into flour in traditional water mills called ‘rantak‘ which keeps the nutrient intact. It is usually consumed with butter tea.

Some Benefits of Roasted Barley Flour:

• Decreases levels of bad cholesterol (LDL) in the blood, thus decreasing the risk of heart disease
• Barley is a rich source of vitamin E and the whole vitamin B complex

Short Story About Producers

Ms Dolma from Liktse (Changthang), lovingly tended and harvested this barley over a span of five months. The 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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