Tsampa (Tibetan: རྩམ་པ་; Wylie: rtsam pa) is a Tibetan staple foodstuff, particularly prominent in the central part of the country. The Tibetan script is an Abugida of Indic origin used to write the Tibetan language as well as the Dzongkha language, Ladakhi language The Wylie transliteration scheme is a method for transliterating the Tibetan script using the keys on a typical English language Typewriter. Definitions of Tibet See also Definitions of Tibet Name In English The English word Tibet, like the word for Tibet in most European A staple food is a Food that forms the basis of a Traditional diet. It is roasted flour, usually barley flour (Tibetan: ནས་རྩམ་; Wylie: nas rtsam) and sometimes also wheat flour (Tibetan: གྲོ་རྩམ་; Wylie: gro rtsam) or rice flour (Tibetan: འབྲས་རྩམ་; Wylie: bras rtsam). Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability Barley ( Hordeum vulgare) is an annual Cereal Grain, which serves as a major animal Feed crop, with smaller amounts used for The Tibetan script is an Abugida of Indic origin used to write the Tibetan language as well as the Dzongkha language, Ladakhi language The Wylie transliteration scheme is a method for transliterating the Tibetan script using the keys on a typical English language Typewriter. Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. The Tibetan script is an Abugida of Indic origin used to write the Tibetan language as well as the Dzongkha language, Ladakhi language The Wylie transliteration scheme is a method for transliterating the Tibetan script using the keys on a typical English language Typewriter. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many The Tibetan script is an Abugida of Indic origin used to write the Tibetan language as well as the Dzongkha language, Ladakhi language The Wylie transliteration scheme is a method for transliterating the Tibetan script using the keys on a typical English language Typewriter. It is usually mixed with the salty Tibetan butter tea (Tibetan: བོད་ཇ་; Wylie: bod cha). Butter tea, also known as po cha ( "Tibetan tea" cha süma ( "churned tea" Mandarin Chinese: su you cha ( 酥[[wiktionary The Tibetan script is an Abugida of Indic origin used to write the Tibetan language as well as the Dzongkha language, Ladakhi language The Wylie transliteration scheme is a method for transliterating the Tibetan script using the keys on a typical English language Typewriter.
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Preparation
Tsampa is quite simple to prepare; indeed, it is known as a convenience food and often used by sherpas, nomads, and other travelers. For other uses of the word Sherpa see Sherpa (disambiguation. Nomadic people, (from the νομάδες nomádes, "those who let pasture herds" also known as nomads, are communities of people that
In its most common 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). Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability 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 (Tibetan: སྤགས་; Wylie: spags), and consumed by hand. The Tibetan script is an Abugida of Indic origin used to write the Tibetan language as well as the Dzongkha language, Ladakhi language The Wylie transliteration scheme is a method for transliterating the Tibetan script using the keys on a typical English language Typewriter. As a matter of preference, sugar may be added to the roasted barley flour before the tea is added. When intended as a more elaborate meal, preparation begins by drying, roasting, and grinding 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. The yak ( Bos grunniens) is a long-haired Bovine found throughout the Himalayan region of south Central Asia, the Qinghai - Butter is a Dairy product made by churning fresh or fermented Cream or Milk. 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. Water is a common Chemical substance that is essential for the survival of all known forms of Life. Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea It may also be prepared as a porridge. Porridge, or porage, is a simple dish made by boiling Oats (normally crushed oats occasionally Oatmeal) or another cereal in Water
Cultural significance
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. Buddhism is a family of beliefs and practices 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. Animism (from Latin anima ( Soul, Life) commonly refers to a religious belief that Souls or Spirits exist in Animals 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 accompanied 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 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 available online.
See also
External links
for the village in Tibet see Chatang Tibet Chatang ( 茶[[wikt 汤|汤]] pinyin chátāng literally "tea soup"Dapyx Software network: MP3 Explorer | Ebook Manager | Zenithic