Peak Sherpa Traditional Tsampa Cereal, One 10 Ounce Pouch, Ready to Eat, Certified Organic, Sprouted & Roasted Whole Grain Barley Cereal

I bought some different kinds of this for back packing and used it with Peak powered milk. It was a good filling breakfast. Good taste on all the different flavors. Dense food with high calories and really sticks with you. I ate about a 1/2 cup for breakfast each morning, but after checking my total calories I think a cup would be about right. It could be eaten straight from the bag with lots of chewing. Good taste with just powdered milk and no sugar.

Mix it in plain yogurt and top with berries and your favorite granola for a quick and satisfying breakfast.

I can't imagine eating the plain Peak Sherpa Tsampa cold, but it makes good porridge quickly. If you're a hiker or camper who loves hot cereals and isn't price-sensitive, then this product is probably for you. If you do your camping in front of a TV, then please read on.Tibetan barley varieties and their derivatives (often described as "hull-less", "hulless", or "naked") have loose hulls that fall away from the grains naturally. They are said to contain unusually high levels of fiber and protein, and growers have been busy creating Tibetan hybrids for North American markets. One of these is used to create Peak Sherpa Tsampa, and hull-less barley is also available whole from Bob's Red Mill, Timeless Food ("Purple Prairie Barley"), Western Trails, Gold Mine, and Shiloh Farms. None of these products should be confused with more familiar types of barley that have been hulled because the hulling process results in a loss of nutritional value. That having been said, if you are looking for barley with high fiber and protein content then you should definitely look at other products and compare nutritional panels. Arrowhead Mills used to produce barley flakes with very high fiber content, recently discontinued, and similar flakes may be available from Western Trails. Barley grits are marketed by Bob's and Shiloh market barley grits, and their hulled and pearled barleys contain more protein and fiber than Tsampa for some reason that I don't understand.I experimented with a pound of Peak Sherpa tsampa, and it made a nice change from instant oatmeal or oat bran. The downside was that it was very expensive in either the smaller package ($1.00 per serving) or the larger ($0.77 per serving). If you really want hull-less barley for breakfast, you may prefer to try cooking whole hull-less barley with vanilla and stick cinnamon, stir in raisins when almost finished, and then eat it cold with milk or cream. (This may be a good option for diabetics who are hoping for better sugar control.) Other alternatives, if you're open to products that do not appear to be made from hull-less barley, include porridge made from barley flakes, rolled barley, or barley grits. I've had very good luck with Shiloh Farms grits, which cost $0.57 a serving in my neighborhood; they're coarser than Bob's grits and more closely resemble steel-cut oats.My initial store of Peak Sherpa Tsampa is gone and I won't purchase it again. I'm still not sure how best to make it hot, but this is what I've learned. Peak Sherpa tells you to mix 1/3 c. of their cereal with 1/3 c. of hot liquid, which produces what I would call a paste. Combining 1/3 c. Tsampa with 1 c. liquid works better, and the flavor of calcium-enriched cashew milk blends nicely with barley. (I like this combo topped with chopped walnuts, banana, and cinamon.) If I make tsampa porridge again I'll try this: 1) scald the milk in a lidded container with a vent (e.g., Sterilite Ultra Seal); 2) add the Tsampa, stir very well, and recover; 3) nuke for 2.5 minutes; 4) stir again, re-cover, and allow to sit in microwave for a few minutes.

Nothing like the Tsampa I have had. It should be finely ground and roasted so that you just have to add hot water (or Yak Butter Tea). If you just add hot water to this it is too chewy and not cooked enough. I ended up grinding mine and cooking it for a few minutes (it absorbs a lot of water).

Never could get used to the taste.

Tastes good if you like whole grains without the filers and extras. Very good for travel because you can eat it cold with no fuss, just add a little water and go. Good product.

I bought this to serve to the members of my book club when we discussed a book about Tibet and stampa was repeatedlymentioned as an important part of the Tibetan diet. It's like oatmeal, only made from barley. I'll probably try it in vegetable beef soup in the future.

I was looking for an organic way to add fiber to my diet and came across an article on tsampa, which I had never heard of. Read about it and researched and decided to try Peak Sherpa (I liked the name, too). I tried it cooked, which I didn't care for much. But now I add it to a bowl of cold cereal (my choice is Cheerios), which adds a nice crunch. I like it and feel like it's a healthy choice.