Tsampa or Tsamba (; ) is a and Himalayas ; it is also prominent in parts of northern Nepal. It is a glutinous meal made from roasting flour, usually barley flour and sometimes also wheat flour and flour prepared from Paeonia ludlowii seeds. [Chen, WY., Yang, T., Yang, J. et al. Wild plants used by the Lhoba people in Douyu Village, characterized by high mountains and valleys, in southeastern Tibet, China. J Ethnobiology Ethnomedicine
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/ref> It is usually mixed with the Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba.
Preparation
As the flour has already been roasted Tsampa is quite simple to prepare and does not need to be cooked; indeed, it is known as a convenience food and often used by the Tibetans, Sherpa people, and other travellers. While traditional tsampa is prepared with tea, sometimes water or beer is used in its place. It may also be prepared as a porridge which is called a "jham-thoo" which is usually sweet and nutty and prepared with Tibetan cheese, butter, tea and sugar. Tsampa is also prepared in a congee with lamb or yak stock to make a congee which is called "tsam-thug". André Migot described its preparation:
Cultural significance
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 Buddhism rituals. It is believed that tsampa-throwing actually predates Buddhist beliefs in the area and was 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.
Tsampa is used in a number of other ways. Mashes of tsampa and cumin 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.
Reflecting its foundational role in Tibetan culture, "Tsampa" is also the name of a Tibetan typeface.[ Tsampa Keyboard font]
Political significance
The phrase " tsampa-eater" was used to promote a unified Tibetan identity. Whereas Tibetans speak various dialects, worship in different sects, and live in different regions, all Tibetans were thought to eat tsampa. In 1957, the India-based Tibet Mirror addressed a letter to "all tsampa-eaters", encouraging them to participate in what would become the 1959 Tibetan Rebellion.
See also
External links
