Wheat was planted in Tibet as early as ~3500 years ago and then grown under the harsh environmental constraints found at high altitudes. This is the wheat used in the making of traditional Tibetan foods such as Tsampa or Tsamba. The whole grain is roasted and then finely milled for flour. The flour is then mixed with ghee (or oil), sprinkled with salt and black tea slowly added until it is a consistency of firm dough. Walnut-sized balls or dumplings are made and eaten with any veggie dish or just as is with a cup of tea.