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

A short grain variety of rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A reference to grain in which the bran layers have been removed. The removal of the bran layers results in grain with much less fiber, which is less healthful than grain that retains the bran.

A mild flavored red, white, or yellow skinned onion that will range in sizes of less than or a little more than 1 inch in diameter.