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A form of barley that has been processed to remove only the outside hull and is also known as hulled barley.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A widely grown cereal grass that produces a grain, which has been a primary food source of many cultures for thousands of years.

Whole kernels of barley grain that have had the bran removed and been polished four to six times, which creates a smooth surface and a pearl like finish.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

Hearty and quite filling, this savory soup can be be served as a main meal for lunch due to the quantity of ingredients typically added to the soup.

A vegetable and barley soup tradionally served in Italy. Orzetto will often consist of barley, onions, garlic, herbs, and a variety of vegetables simmered into a hearty food dish....

The whole kernels of grain, such as barley, buckwheat or oats that have been hulled, cleaned and sometimes roasted, but not cut or flattened.

An alcoholic beverage made from a mash of fermented barley and is produced in Ireland. It may also be produced from other fermented grains, which are blended with the barley.

A type of vinegar that is produced from barley cereal grains that are malted. To manufacture the Malt Vinegar, the grain is soaked in water to soften its texture, allowing the barley to germinate, but not sprout, which results in the release of active enzymes.

An ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat.

A type of strong liquor distilled from various grains such as barley, oats, and wheat and then flavored with juniper berries, which are harvested from the evergreen juniper shrub.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A crystalline, water-soluble sugar that is formed from germinated barley as it ferments during the brewing and distilling process, prior to being made into alcohol.

A Scottish bread that was traditionally an unleavened flat bread made with barley flour or oatmeal combined with wheat flour, but is today considered a quick bread since most bannocks are now leavened with baking powder or baking soda.

A type of flour milled from an ancient Italian grain that is similar in taste to barley. Most people consider farro to be a type of wheat and although they are related, farro is of a different species.

A type of carbonated beverage that is produced using a beer base made from barley and other cereal grains that has been flavored with the juice of ginger.

A variety of been not made with the traditional malt of barley, but instead from grains of wheat. Wheat beer is a common German beer that provides a robust flavor that can range from somewhat sweet and fruity to a spicer flavor tasting somewhat tangy or tart.

A commercially blended flour mixture of seven ground grains, generally wheat, rye, corn, oats, barley, millet and flax or triticale.

An alcoholic beverage with a slightly bitter taste produced from fermented grain, usually barley but also wheat, and flavored with other ingredients such as hops.