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༄རྒྱུ་མ་། Gyuma is a Tibetan language & it is a traditional Tibetan blood sausage, typically made from Yak or sheep casing or intestines filled with a mixture of blood, minced meat, fat and barley flour or rice. Often prepared in winter for preservation, this nutrient-dense, deep-purple delicacy is usually pan-fried or boiled, and served with onions and chillies.


Ingredients & Preparation: The casing is natural intestine. The filling combines fresh blood, fat, and often rice or roasted barley flour. Some versions include minced meat, such as beef.

Traditionally, it is a resourceful way for Tibetan herders to utilize livestock without slaughtering them, as blood can be collected as a renewable resource from yaks.

It is commonly pan-fried with ingredients like onions, garlic, and chillies to create a crispy, savory dish.

Beyond Tibet, it is popular in India Ladakh, Sikkim, Bhutan, and Nepal Himalayan region too.

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