Tibet is often referred to as the "Roof of the World" and for good reason. The Tibetan Plateau is the highest and largest plateau in the world, with an average elevation of more than 4,500 meters (14,800 feet). It is a land of breathtaking contrasts: snow mountains, sacred glacial lakes, barren desert-like terrain and lush green valleys. And most notably, it is graced by the magnificent Potala Palace, home of the Dalai Lamas.
Tibetans are a distinct people with their own language and culture. They possess a rich history that is deeply rooted in Buddhism, dating back to the 7th Century. Historical Tibet is comprised of three Provinces – U-tsang (Central Tibet), Kham (Eastern Tibet) and Amdo (Northern Tibet) – with Lhasa as its capital city.

The spiritual and temporal head of Tibet is His Holiness the 14th Dalai Lama, who has lived in exile in India since the Chinese occupation of Tibet in 1959. In exile the Tibetan language, culture and religion are alive and thriving, while sadly inside Tibet they remain under great threat.

In Tibet, barley was ingeniously made into Tsampa to fit the unique lifestyle of nomadic people living on the highest plateau of the world. It's enjoyed daily by everyone from babies to the elderly, from urban dwellers to nomads.

The traditional method of making Tsampa is extremely labour-intensive, time consuming and complex. Made entirely by hand, it involves the washing, soaking, roasting, kneading and milling of the barley grain. Skilled artisans roast the barley grain with unique methods to find that perfect blend of subtle sweetness and nuttiness- resulting in a flavour and aroma that all Tibetans know and love.

Tsampa is not only the staple food but also an integral part of the Tibetan culture. On Tibetan New Year and at weddings, Tsampa is burned as an offering. At the end of many social gatherings and religious ceremonies, it is thrown in the air as an offering to the Buddhas and spiritual guardians, creating an air of auspiciousness for all in attendance.