Barley is an annual cereal grain belonging to the grass family Poaceae. The domesticated form Hordeum vulgare can trace its ancestry back to the wild Hordeum spontaneum. Wild barley can be found in the temperate parts of the Northern Hemisphere as well as in South Africa and in temperate regions of the South American continent.
The earliest example of domesticated barley has been found in Aceramic Neolithic sites in the Near East. It has for instance been encountered in Syria. Barley is believed to be one of the first crops domesticated in the Near East, together with einkorn and emmer wheat. For the ancient Egyptians, barley and emmer wheat where the two most important types of cereal and they were used to make both bread and beer.
In Tibet, Tibetian barley has been a staple food for centuries and is chiefly eaten in the form of tsampa. Tsampa is roasted barley flour mixed with salty yak butter tea. Sometimes wheat flour or rice flour is included in the dish. Before you can roast the barley, you must cover it with water and leave it to soak for at least 8 hours. Traditional tsampa is always made from tea, but today you can find tsampa made from beer or water as well.