Barley is one of the oldest cereals in the world, known as the nourishment of Vikings and Roman gladiators. A key ingredient of beer as well as Scottish and Irish whiskey, which is also used for decaffeinated coffee in Italy. The spike-like grass comes from colder, northern regions, yet is found and grown in all climates, including highlands.
Due to its high fiber content, barley has a favorable effect on cholesterol and blood sugar levels. It helps digestion and comforts the stomach (for example, in the case of indigestion, some soft, slightly overcooked barley porridge with a little salt and without spices can be beneficial). It has an exceptionally high vitamin and mineral content compared to other cereals. It has high levels of potassium, magnesium, calcium, phosphorus, zinc and iron as well as Vitamins B and E. Therefore, it has a soothing effect on the nervous system and a cooling effect on the body.
Not suitable for gluten-free diets! Although barley contains no gluten, the protein known as hordein can cause intolerance, therefore the consumption of barley and its by-products (e.g. beer) is not recommended in the case of coeliac disease.
Use: In itself, it is not suitable for making bread, yet it can still be used in many ways. Hulled barley, or pearl barley, is not only a superb side dish, it can also be used in the form or sweet or savory porridge, in stuffed, one-pot and casserole dishes or in soups. It can also be served as a dessert with nuts or dried fruits. Before cooking the barley, it’s recommended to soak the barley for a few hours (or overnight), yet even when doing so, it has a rather long cooking time (approx. 40 minutes).
*= from a Certified Organic Source HU-ÖKO-01
Certified by: Biokontroll Hungária Nonprofit Kft.
Packaged in a plant processing soy, gluten, celery, mustard and sesame seeds.
Nutritional value (per 100 g):
||1446 kJ / 342 kcal
|- of which saturates:
|- of which sugar:
Storage: Keep in a cold, dry place!
Country of origin: Austria