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Tsampa

Tsampa or Tsamba (Tibetan: རྩམ་པ་, Wylie: rtsam pa; Chinese: 糌粑; pinyin: zānbā) is a Tibetan and Himalayan staple foodstuff, it is also prominent in parts of northern Nepal. It is glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour and flour prepared from tree peony seeds. [1] It is usually mixed with the Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba.

Tsampa
Alternative nameszamba
TypePorridge
Place of originTibet, Mongolia
Main ingredientsFlour (usually barley)
  •   Media: Tsampa

Preparation edit

 
A bowl of unprepared tsampa, served on the table of a Tibetan restaurant in Chengdu, China.

As the flour has already been roasted Tsampa is quite simple to prepare and does not need to be cooked; indeed, it is known as a convenience food and often used by the Tibetans, Sherpas, nomads and other travellers. While traditional tsampa is prepared with tea, sometimes water or beer is used in its place. It may also be prepared as a porridge which is called a "jham-thoo" which is usually sweet and nutty and prepared with Tibetan cheese, butter, tea and sugar. Tsampa is also prepared in a congee with lamb or yak stock to make a congee which is called "tsam-thug". André Migot described its preparation:

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 dumpling-like 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 semi-liquid 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.[2]

Cultural significance edit

 
A bowl of tsampa in the process of having yak butter tea blended in to produce tsampa dumplings or porridge.

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 and was 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.[3] 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.[citation needed]

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.[citation needed]

Reflecting its foundational role in Tibetan culture, "Tsampa" is also the name of a Tibetan typeface.[4]

Political significance edit

The phrase "tsampa-eater" was used to promote a unified Tibetan identity. Whereas Tibetans speak various dialects, worship in different sects, and live in different regions, all Tibetans were thought to eat tsampa. In 1957, the India-based Tibet Mirror addressed a letter to "all tsampa-eaters", encouraging them to participate in what would become the 1959 Tibetan Rebellion.[5][6] Recently, with the rise of the Tibetan diaspora, less emphasis has been placed on tsampa and more emphasis on Tibetan Buddhism in constructing a unified Tibetan identity.[7]

See also edit

References edit

  1. ^ Chen, WY., Yang, T., Yang, J. et al. Wild plants used by the Lhoba people in Douyu Village, characterized by high mountains and valleys, in southeastern Tibet, China. J Ethnobiology Ethnomedicine 17, 46 (2021). https://doi.org/10.1186/s13002-021-00472-x
  2. ^ Migot, André. (1955). Tibetan Marches. Translated and with an introduction by Peter Fleming, p. 103.. E. P. Dutton & Company, Inc., New York.
  3. ^ . Archived from the original on 2005-10-28. Retrieved 2005-10-28.
  4. ^ Tsampa Keyboard font
  5. ^ Hess, Julia (2009). Immigrant Ambassadors: Citizenship and Belonging in the Tibetan Diaspora. Stanford University Press.
  6. ^ Shakya, Tsering (1999). The Dragon in the Land of Snows: A History of Modern Tibet Since 1947. Columbia University Press. p. 210.
  7. ^ Anand, Dibyesh (2007). Geopolitical Exotica: Tibet in Western Imagination. University of Minnesota Press. p. 102.

External links edit

  • Tsampa section at tsampa.org (in English)
  • (in English)
  • Nutritive value of barley 2014-07-13 at the Wayback Machine
  • Chronique culinaire indo-népalaise (in French)
  • Tsampa Ildiko (fr-de-nl-en)
  • Sonam’s Tsampa (in German)

tsampa, tsamba, tibetan, wylie, rtsam, chinese, 糌粑, pinyin, zānbā, tibetan, himalayan, staple, foodstuff, also, prominent, parts, northern, nepal, glutinous, meal, made, from, roasted, flour, usually, barley, flour, sometimes, also, wheat, flour, flour, prepar. Tsampa or Tsamba Tibetan ར མ པ Wylie rtsam pa Chinese 糌粑 pinyin zanba is a Tibetan and Himalayan staple foodstuff it is also prominent in parts of northern Nepal It is glutinous meal made from roasted flour usually barley flour and sometimes also wheat flour and flour prepared from tree peony seeds 1 It is usually mixed with the Tibetan butter tea It is also eaten in Turkestan and Mongolia where it is known as zamba TsampaAlternative nameszambaTypePorridgePlace of originTibet MongoliaMain ingredientsFlour usually barley Media Tsampa Contents 1 Preparation 2 Cultural significance 3 Political significance 4 See also 5 References 6 External linksPreparation edit nbsp A bowl of unprepared tsampa served on the table of a Tibetan restaurant in Chengdu China As the flour has already been roasted Tsampa is quite simple to prepare and does not need to be cooked indeed it is known as a convenience food and often used by the Tibetans Sherpas nomads and other travellers While traditional tsampa is prepared with tea sometimes water or beer is used in its place It may also be prepared as a porridge which is called a jham thoo which is usually sweet and nutty and prepared with Tibetan cheese butter tea and sugar Tsampa is also prepared in a congee with lamb or yak stock to make a congee which is called tsam thug Andre Migot described its preparation 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 dumpling like 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 semi liquid 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 2 Cultural significance edit nbsp A bowl of tsampa in the process of having yak butter tea blended in to produce tsampa dumplings or porridge 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 and was 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 3 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 citation needed 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 citation needed Reflecting its foundational role in Tibetan culture Tsampa is also the name of a Tibetan typeface 4 Political significance editThe phrase tsampa eater was used to promote a unified Tibetan identity Whereas Tibetans speak various dialects worship in different sects and live in different regions all Tibetans were thought to eat tsampa In 1957 the India based Tibet Mirror addressed a letter to all tsampa eaters encouraging them to participate in what would become the 1959 Tibetan Rebellion 5 6 Recently with the rise of the Tibetan diaspora less emphasis has been placed on tsampa and more emphasis on Tibetan Buddhism in constructing a unified Tibetan identity 7 See also edit nbsp Food portalBrenntar Traditional Swabian staple foodstuff similar to Tsampa Talkkuna Traditional Finnish Estonian and Russian staple foodstuff similar to Tsampa Brose Chatang Gundain Gyabrag Gofio Hardtack Kama food Misutgaru Parched grain Tibetan cuisine List of porridges List of Tibetan dishesReferences edit Chen WY Yang T Yang J et al Wild plants used by the Lhoba people in Douyu Village characterized by high mountains and valleys in southeastern Tibet China J Ethnobiology Ethnomedicine 17 46 2021 https doi org 10 1186 s13002 021 00472 x Migot Andre 1955 Tibetan Marches Translated and with an introduction by Peter Fleming p 103 E P Dutton amp Company Inc New York The Tibetan Custom of Throwing Tsampa in the Air Archived from the original on 2005 10 28 Retrieved 2005 10 28 Tsampa Keyboard font Hess Julia 2009 Immigrant Ambassadors Citizenship and Belonging in the Tibetan Diaspora Stanford University Press Shakya Tsering 1999 The Dragon in the Land of Snows A History of Modern Tibet Since 1947 Columbia University Press p 210 Anand Dibyesh 2007 Geopolitical Exotica Tibet in Western Imagination University of Minnesota Press p 102 External links editTsampa section at tsampa org in English Throwing tsampa in the air in English Nutritive value of barley Archived 2014 07 13 at the Wayback Machine Chronique culinaire indo nepalaise in French Tsampa Ildiko fr de nl en Sonam s Tsampa in German Retrieved from https en wikipedia org w index php title Tsampa amp oldid 1185352885, wikipedia, wiki, book, books, library,

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