Tsampa
Tsampa or Tsamba (; ; ) is a Tibetan and Himalayan staple foodstuff, particularly prominent in the central part of the region. It is glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour. It is usually mixed with the salty Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba. Preparation. As the flour has already been roasted "Tsampa" is quite simple to prepare and does not need to be cooked; indeed, it is known as a convenience food and often used by the Sherpas, nomads and other travellers. While  traditional tsampa is prepared with tea, sometimes water or beer is used in its place. It may also be prepared as a porridge which is called a "jham-thoo" which is usually sweet and nutty and prepared with Tibetan cheese, butter, tea and sugar. Tsampa is also prepared in a congee with lamb or yak stock to make a congee which is called "tsam-thug". André Migot described its preparation: Cultural significance. Besides constituting a substantial, arguably predominant part of the Tibetan diet, its prominence also derives from the tradition of throwing pinches of "tsampa" in the air during many  Buddhist rituals. It is believed that "tsampa"-throwing actually predates Buddhist beliefs in the area and was originally used as an offering to animistic gods to request their protection. The tradition was consequently incorporated into Buddhism as a "mark of joy and celebration" used at celebratory occasions such as marriages and birthdays. Today it is particularly known in that regard for its use in New Year celebrations, where it is accompanied by chanted verses expressing the desire for good luck in the forthcoming year, for both oneself and others. "Tsampa"-throwing also occurs at most Buddhist funerals, where the action is intended  to release the soul of the deceased. "Tsampa" is used in a number of other ways. Mashes of "tsampa" and cumin are sometimes applied to toothaches or other sore spots. "Tsampa" is also known among Tibetan sportsmen for its ability to provide rapid energy boosts; the roasting of the flour breaks it down to an easily digestible state, allowing the calories therein to be quickly incorporated by the body. Reflecting its foundational role in Tibetan culture, "Tsampa" is also the name of a Tibetan typeface. Political significance. The phrase ""tsampa"-eater" was used to promote a unified Tibetan identity. Whereas Tibetans  speak various dialects, worship in different sects, and live in different regions, all Tibetans were thought to eat "tsampa". In 1957, the India-based "Tibet Mirror" addressed a letter to "all tsampa-eaters", encouraging them to participate in what would become the 1959 Tibetan Rebellion. Recently, with the rise of the Tibetan diaspora, less emphasis has been placed on "tsampa" and more emphasis on Tibetan Buddhism in constructing a unified Tibetan identity.