Tsampa
Tsampa (Tibetan: རྩམ་པ་, Wylie: rtsam pa; Chinese: 糌粑; pinyin: zān bā) is a Tibetan staple foodstuff, particularly prominent in the central part of the region. It is roasted flour, usually barley flour (Tibetan: ནས་རྩམ་, Wylie: nas rtsam; Chinese: 大麦面粉; pinyin: dàmài miànfěn) and sometimes also wheat flour (Tibetan: གྲོ་རྩམ་, Wylie: gro rtsam; Chinese: 面粉; pinyin: miàn fěn) or rice flour (Tibetan: འབྲས་རྩམ་, Wylie: bras rtsam; Chinese: 米粉; pinyin: mǐ fěn). It is usually mixed with the salty Tibetan butter tea (Tibetan: བོད་ཇ་, Wylie: bod cha; Chinese: 酥油茶; pinyin: sū yóu chá).
Preparation
- "Apart from tea, tsampa is the staple, indeed often the only, diet of the Tibetans. It is a kind of flour made from roasted barley. This is how you eat it. You leave a little buttered tea in the bottom of your bowl and put a big dollop of tsampa on top of it. You stir gently with the forefinger, then knead with the hand, meanwhile twisting your bowl round and round until you finish up with a large dumplinglike object which you proceed to ingest, washing it down with more tea. The whole operation demands a high degree of manual dexterity, and you need a certain amount of practical experience before you can judge correctly how much tsampa goes with how much tea. Until you get these proportions right the end product is apt to turn into either a lump of desiccated dough or else a semiliquid paste which sticks to your fingers. Sometimes you lace this preparation with a form of powdered milk, made from curds which have been dried in the sun."[1]
Tsampa is quite simple to prepare; indeed, it is known as a convenience food and often used by sherpas, nomads, and other travelers. While traditional tsampa is prepared with tea, water or beer are sometimes used in its place. It may also be prepared as a porridge.
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. 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. The tradition was consequently incorporated into Buddhism as a "mark of joy and celebration" used at celebratory occasions such as marriages and birthdays.[2] 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.[3]
See also
Footnotes
- ^ Migot, André. (1955). Tibetan Marches. Translated and with an introduction by Peter Fleming, p. 103.. E. P. Dutton & Company, Inc., New York.
- ^ [1]
- ^ http://tsampa.org/tibetan/software/tsamkey
External links
- Tsampa section at tsampa.org Transclusion error: {{En}} is only for use in File namespace. Use {{lang-en}} or {{in lang|en}} instead.
- Throwing tsampa in the air Transclusion error: {{En}} is only for use in File namespace. Use {{lang-en}} or {{in lang|en}} instead.
- Nutritive value of barley
- Chronique culinaire indo-népalaise Template:Fr
- Tsampa Ildiko (fr-de-nl-en)
- Sonam’s Tsampa (German)