Description
Traditional Tibetan technique of roasting high-altitude barley or wheat flour into a nutty, slightly sweet flour called tsampa.
Technical
Tsampa roasting involves heating the flour to a temperature of 180-200°C (356-392°F) to activate the Maillard reaction and caramelize the starches, resulting in a golden brown color and distinct aroma. This process typically takes 10-15 minutes, stirring constantly, to achieve the desired color and aroma.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
nuttyslightly sweettoastyearthycaramelizedroasted grain
Wine Analogy
Similar to the toasted nut aromas in aged Chardonnay
Coffee Analogy
Comparable to light roast Ethiopian Yirgacheffe's grain notes