Tsampa: A Taste of the Himalayas

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As South Africans, we’re no strangers to hearty, wholesome food rooted in tradition—think of our mieliepap or homemade rusks. Tsampa, a staple from the highlands of Tibet and the Himalayas, shares that same spirit of nourishment and simplicity.

Tsampa has been a traditional food of Tibetan and Himalayan communities for centuries. Made from roasted barley flour, it’s deeply woven into the daily life and culture of people living in high-altitude regions where growing food is a challenge.

Tsampa has a nutty, slightly smoky flavour thanks to the roasted barley. The texture is dry and coarse, similar to our own maltabella porridge, but richer and more rustic.

Traditionally, tsampa is mixed with butter tea to form a dough-like consistency and eaten by hand—no cooking required. It’s perfect for cold climates and high-energy needs, much like our biltong on long road trips. 

Tsampa is more than food—it’s a symbol of resilience and simplicity. And as South Africans who value both, it’s a taste worth exploring.

Barley is often considered a superfood, and for good reason. It’s an ancient grain with a powerful nutritional profile, offering a unique combination of fiber, vitamins, minerals, and plant compounds that support long-term health.

For maximum benefits, choose hulled barley over pearled barley, as it’s less processed and retains more nutrients.

✨ Why Barley Deserves a Place on Your Plate!

✅ High in Fiber – Especially beta-glucan, which lowers cholesterol and stabilizes blood sugar
✅ Heart-Healthy – Supports a healthy heart and reduces blood pressure
✅ Great for Digestion – Promotes gut health and regularity
✅ Boosts Immunity – Packed with vitamins, minerals & antioxidants
✅ Helps with Weight Loss – Keeps you fuller for longer
✅ Versatile – Enjoy in soups, salads, breakfasts or even as barley water!

💡 Tip: Choose hulled barley for the most nutrients.
🚫 Not gluten-free – avoid if you have celiac disease

🌟 Barley is not just a grain — it’s a Supergrain! 🌟
Eat better. Live better.

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