Tsampa(also Zanba or Tsamba) is one of the traditional staple foods of Tibetan herders. “Tsampa” is the Tibetan transliteration of roasted flour, which is made from highland barley so it's easy to store and carry. The herders would hang a pocket around their waists to hold Tsampa when they go out and grab a handful from the pocket to eat with butter tea when they are hungry. In addition, Tsampa Tibetan food is rich in nutrients and high calories, which is very suitable for resisting cold and satisfying hunger. Therefore, Tsampa has been a favorite delicacy of the Tibetan people. For tourists, it is a special food to taste when traveling to Tibet.

It has different flavors, like dry Tsampa by kneading only with tea, butter Tsamba by kneading with butter tea, milk dregs Tsampa but no ghee, and some with all ghee, milk dregs, and sugar.

In fact, the taste of Tibetan food Tsampa sold to tourists has been improved a lot, most of which are made with ghee, milk dregs, and sugar, so the taste is acceptable to many people. The delicate fragrance of roasted highland barley flour, with the addition of ghee and milk tea, also has a milky smell. Most restaurants in Tibet have such food, you may have a try. Otherwise, how can you count as having been to Tibet?

Every Tibetan New Year, every family puts a wooden container representing auspicious "Chema" in their houses. It's filled with Tsampa and fried wheat grain respectively. And the container is decorated with beautiful highland barley spikes, and red flower spikes, as well as colorful and vivid butter sculptures, which symbolize good harvests and good luck.

When relatives and friends pay New Year's greetings, the host will take the "Chema" and the guests will grab a handful of the Tsampa and sprinkle it into the air three times, then put a little in their mouths, while saying Tashi Delek to express blessing.