me I.

My name is Jiří Engliš, I first ate real tsampa in India, fell in love with it, and now cannot imagine life without it! Tibetans taught me how to prepare it, so on my return to the Czech Republic I would make it for myself and a few friends. Not only I , but my friends liked it very much and I was encouraged to make more. I use organic barley grown in the Czech Republic, have it ground at a stone-mill, roast it, and pack it into paper bags.

Tsampa is great! It is such a healthy and handy product, gives energy, is filling, and is ready in a few seconds. I eat it daily, not only for breakfast, and from time to time make traditional Tibetan salty butter tea. It can be used in so many ways and European cuisine would be enriched by its addition.


Mindrolling and tsampa
Tsampa got blessing and prove of super quality form Jetsün Minling Khanro Rinpoche and Midrolling family – Rinpoche Mother, Umze Rinpoche, Ven. Tulku Dakpa Rinpoche, Lama Riga, Ven. Lama Thinley, Lopon Namdrol la
With my good friend on first public market.