Roasted Highland Barley Flour

Roasted Highland Barley Flour

　　Roasted Highland Barley Flour

　　Roasted Highland Barley Flour, known as "Tsampa" in Tibetan, is made by roasting highland barley in a pot until cooked, then grinding it into flour using a hand-turned stone mill or flour mill. To eat it: place a piece of butter in a bowl, add a little hot tea to melt it, then add the roasted barley flour, a small amount of cheese curd, and sugar for those who prefer a sweet taste. Mix everything by hand, form into small balls, and eat. Eating pure roasted highland barley flour can easily cause excess stomach acid. Mixing it with butter and cheese curd not only improves the flavor but also helps prevent stomach acid. Roasted highland barley flour is one of the most filling types of flour-based food. It is easy to make, convenient to eat, and serves as a staple food in the daily lives of Tibetan people. To keep the roasted highland barley flour fresh and fragrant, Tibetans usually grind enough for several days' consumption at a time and grind more only after finishing it.