Barley Products and Dishes

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

As well as being ground into barley meal (for a particular kind of which, see bere meal), barley is sold in various forms. Whole barley grain for use in soups and stews may have some or all of the bran ground off. Unground grain, with the bran intact, used to be called Scotch barley and was the cheapest kind. Pot barley has some of the bran removed, and pearl barley is ground to complete whiteness. The bran has a distinct but pleasant flavour, whereas pearl barley has almost none. ‘Patent barley’ is meal made from pearl barley, which is used as a thickener and to make babies’ cereal feeds.