Tsampa

Tsampa (Tibetan: rtsam pa) is a Tibetan staple foodstuff, particularly prominent in the central part of the country. It is roasted flour, usually barley (nas rtsam), sometimes also wheat (gro rtsam) or rice ('bras rtsam). It is usually mixed with Tibetan tea, or po-cha, a salty, yak-milk tea.

Preparation

Tsampa is quite simple to prepare; indeed, it is known as a convenience food and often used by sherpas, nomads, and other travelers. In its simplest form, tsampa may be prepared by placing the roasted flour in a bowl and pouring tea over the top (some prefer to switch the two actions). After the preparer uses his fingers to knead the mixture into a doughy paste, small parts of the tsampa are broken off, kneaded into small rolls or balls, and consumed by hand. When intended as a more elaborate meal, preparation begins by drying, roasting, and grounding the flour. After adding the tea to the flour (or the flour to the tea), yak butter is added to hold the flour together, and the dish may be pan-fried before eating. Meat and/or vegetables may be added to the dish before serving.

Determining the correct amount of tea to place in the flour is a careful balancing act. Pouring too much tea over the flour, such that it concentrates at the bottom of the bowl, creates "mud tsampa"; on the other hand, being too stingy with the tea leaves one with equally undesirable "dust tsampa." The precise proportions used are generally a matter of personal preference.

While traditional tsampa is prepared with tea, water or beer are sometimes used in its place.

Cultural Meanings

Tsampa is sometimes called the national food of Tibet. Besides constituting a substantial, arguably predominant part of the Tibetan diet, its prominence also derives from the tradition of throwing pinches of tsampa in the air during many Buddhist rituals. It is believed that Tsampa throwing actually predates Buddhist beliefs in the area, originally used as an offering to animistic Gods to request their protection. The tradition was consequently incorporated into Buddhism as a "mark of joy and celebration" used at celebratory occasions such as marriages and birthdays. [1] Today it is particularly known in that regard for its use in New Year celebrations, where it is accompanyied by chanted verses expressing the desire for good luck in the forthcoming year, for both oneself and others. Tsampa throwing also occurs at most Buddhist funerals, where the action is intended to release the soul of the deceased.

Tsampa is used in a number of other ways. Mashes of tsampa and kummel are sometimes applied to toothaches or other sore spots. Tsampa is also known among Tibetan sportsmen for its ability to provide rapid energy boosts; the roasting of the flour breaks it down to an easily digestible state, allowing the calories therein to be quickly incorporated by the body.

Since the Chinese invasion and occupation of Tibet, tsampa has become a symbol of Tibetan identity and cultural oppression. Considered primitive and backwards by the modernizing Chinese, tsampa is prepared less often and, when it is still prepared, the flour is sometimes replaced by Chinese rice.

Reflecting its foundational role in Tibetan culture, "Tsampa" is also the name of a prominent Tibetan restaurant in New York City's East Village, as well as the name of a Tibetan typeface available online. [2]