Benefits of Tsampa

Tsampa is made out of Barley grown in high altitudes of Land. It is roasted and later grinded. Generally in Tibet there are various kinds of Tsampas. These are made out of barley, wheat, peas and others. However, the most commonly used Tsampa in Tibet is Barley “Neh-tsamp” Tsampa. According to the traditional Tibetan medicine text, “neh”; “Neh-karpo” (white barley), “neh-ngonpo” (blue barley), “neh-nakpo” (black barley), “neh-goeh” (wild barley), and “neh-maer”(red barley). Also, tra-ma (kind of barley grain growing and ripening rapidly within 60 days), Sowa ( unhusked paddy or grain/thick shelled barley), Yog-po (chaff and hay-dust mixed together) and Setha grains are categorized in the barley family.

Tibetantsampa.com offers two different kinds of Tsampa  for your eating pleasure.  Regular Tsampa  and Amdo Tsampa. Regular Tsampa is very fine and smooth when made into a cereal. Amdo Tsampa, which is a little coarser, is our speciality item. It has a hearty nutty flavor. Both Tsampa types are heart healthy and energy rich food choices, pure and tasty. We are just a click away if you wish to enjoy this wholesome and healthy Tibetan food.