Roasted Barley Flour (Tsampa) 700g – Himalayan Staple | Buy in UK

Roasted Barley Flour (Tsampa) – 700g | Himalayan Nutritional Staple

Roasted Barley Flour (Tsampa) is a cornerstone of Himalayan and Tibetan food culture — barley that's been roasted and ground into a nutty, wholesome flour with a distinctive toasted flavour. Used to make traditional Nepali and Tibetan dishes like sattu drinks, tsampa porridge, and energy balls, it's a highly nutritious, high-fibre, and protein-rich flour that's been sustaining Himalayan communities for centuries.

This generous 700g pack is ideal for households who use roasted barley flour regularly.

Perfect for:

• Making traditional Nepali sattu drinks and porridge
• Tibetan tsampa dishes and energy balls
• High-fibre, nutritious Himalayan cooking

Why buy from Your Kathmandu?

• Fast UK delivery
• Authentic roasted barley flour (tsampa)
• Generous 700g pack

Order your Roasted Barley Flour today and cook with this nutritious Himalayan staple.

Tsampa FAQ: Storage & How to Use

How should I store tsampa?

Keep your Roasted Barley Flour (Tsampa) 700g in a sealed, airtight container in a cool, dry place — a cupboard away from heat and steam is ideal. Moisture is the main enemy: even a damp spoon can cause clumping, so always use a dry utensil. Once opened, store away from strong-smelling foods as the flour can absorb odours.

How long does tsampa keep?

Check the best-before date printed on the pack and use as a guide. Once opened, aim to use within a few months for best flavour and texture. Storing in an airtight container in a cool, dark cupboard will help preserve quality — but we recommend not making specific shelf-life promises beyond the printed date, as storage conditions vary.

How do I use dried tsampa? (Basic Thukpa-style recipe)

Tsampa is pre-roasted, so it needs no cooking in the traditional sense — it can be mixed directly with liquid. Here's a simple way to make a warming tsampa soup inspired by thukpa:

1. Bring 400 ml of vegetable or chicken stock to a gentle simmer.
2. Add sliced vegetables of your choice (e.g. spring onion, spinach, carrot).
3. In a small bowl, mix 2–3 tbsp of tsampa with a splash of cold water to form a smooth paste (no lumps).
4. Stir the paste into the simmering stock and cook for 2–3 minutes, stirring continuously, until the broth thickens slightly.
5. Season with salt, a pinch of ground cumin, and serve hot.

Tsampa has a naturally nutty, toasted flavour that works well in savoury broths, porridge, and energy balls — experiment to find your preferred consistency.