Pearl barley, or pearled barley, is

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...

that has been processed to remove its fibrous outer hull and polished to remove some or all of the

bran Bran, also known as miller's bran, is the hard outer layers of Cereal, cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with cereal germ, germ, it is an integral pa ...

layer. It is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of the grainBarley
from The Cook's Thesaurus (foodsubs.com) such as "hulled barley" (or "barley

groats Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oat, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endospe ...

", also known as "pot barley" and "Scotch barley"). Fine

barley flour Barley flour is a flour prepared from dried and ground barley. Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads. There are two general types of barley flour: coarse and fine. Barley groats are ...

is prepared from milled pearl barley. Pearl barley is similar to wheat in its caloric, protein, vitamin and mineral content, though some varieties are higher in

lysine Lysine (symbol Lys or K) is an α-amino acid that is a precursor to many proteins. It contains an α-amino group (which is in the protonated form under biological conditions), an α-carboxylic acid group (which is in the deprotonated −C ...

. It is used mainly in soups, stews, and

potage Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'' ...

s. It is the primary ingredient of the Italian dish

orzotto Orzotto () is an Italian dish similar to risotto, but made with pearl barley instead of rice. Orzotti are a speciality of the Friuli Venezia Giulia region of northeastern Italy. The name is a portmanteau of orzo (the Italian word for barley) and ...

and one of the main ingredients of the Jewish dish

cholent Cholent and other Sabbath stews ( yi, טשאָלנט, tsholnt ''or'' tshulnt) are traditional Jewish stews. It is usually simmered overnight for 10–12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Shabbat stews were developed ...

and the Polish soup

krupnik Krupnik (Polish language, Polish, or Krupnikas (Lithuanian language, Lithuanian) is a traditional sweet alcoholic drink similar to a liqueur, based on grain spirit (usually vodka) and honey, popular in Poland and Lithuania. In Poland it is grou ...

References

Barley {{ingredient-stub he:גריסים ja:オオムギ