Tibetan dietary cornerstone for over a thousand years: highland barley (
青稞) is roasted then ground into flour. Eaten by mixing with butter tea (
酥油茶) or yak butter directly in a wooden bowl, then kneaded by hand into bite-sized balls. The word
糌粑 is itself a transliteration of Tibetan ་རྩམ་པ tsampa.
