Barley (Jaw) Sattu

Bringing you a staple that has nourished Himalayan homes for centuries.

Sattu, also known as ‘Tsampa’ in Tibet, has been a reliable source of sustenance for hardworking farmers, providing them with the energy to toil in the fields.

Made from roasted jaw(barley), sattu has long been part of everyday food in mountain households; simple, filling and made from one of the region’s oldest cultivated grains.

Traditionally prepared by roasting the barley and grinding it into a fine flour, it can be mixed with water or milk, stirred into curd, or used in simple homemade preparations.

Barley has been grown and consumed in the high-altitude regions of the Himalayas for generations, especially in places where hardy local grains have always been central to everyday food.

Historically: A staple food for monks across Himalayas during spiritual journeys, symbolizing nourishment and resilience. In contemporary times, Sattu played a crucial role in sustaining soldiers during the 1999 Kargil War, demonstrating its significance as a potent, energy-rich food that transcends generations and diverse lifestyles.

Sourced: From all over Kinnaur