Black Barley is a heirloom grain, and has remained unchanged, farmed for generations in small batches and prized for its flavour, colour and nutritional value. Originating in Ethiopia (but now also grown in several countries), black barley is the only grain that can go from field to fork without being processed. That is because the bran layer stays attached to the kernel and is completely edible. With its bran intact, black barley retains its firm, plump texture during cooking, and has a deep, vibrant and nutty taste. As a 100% wholegrain, black barley is rich in nutritional value, particularly high in fibre, and also packed with vitamins B & E, calcium, iron and potassium.
Not only distinctly different in appearance, its striking mahogany colour develops a rich, glossy sheen when cooked. It can be added to soups, stews, ragouts, salads, stuffings, pilafs and more, used on its own or in combination with other grains. It is particularly prized in Vegetarian, Mediterranean, and African cuisines. It has been described as hearty, earthy and wholesome, so it is also perfect for nostalgic and retro dishes. Its shape resembles a tiny coffee bean.
Browse our Black Barley Dishes here.