ErdmannHauser - Sonam's Tsampa - 250g

Details

The Tibetan Sonam Dölma made her traditional staple food tsampa for her personal use for years together with her mother, until she decided to produce it for interested non-Tibetans. This was mainly because many Westerners who had travelled to the Himalayas or Tibet raved about tsampa on their return. Others read about this staple food, which is so popular among Tibetans, in books about Tibet and wanted to try it for themselves. So Sonam Dölma decided to produce tsampa.

Numerous trials preceded the actual production, as the quality of tsampa depends on many factors: On the type of barley, on the quantity of roasted material, on the temperature and even the temperature curve during roasting, on the grinding method, etc.) And even today, when production has settled down, regular checks are carried out to guarantee that Sonam's tsampa is authentic, i.e. genuinely Tibetan.

Find out more about tsampa in our blog: Tsampa: The gift from heaven

Application

Tsampa can also be cooked (e.g. a kind of polenta or soup). The preparation time is short because tsampa is made from roasted barley and is therefore no longer raw.

Ingredients

BARLEY**.

**= demeter

Nutritional declaration per 100 g