Black Barley

Originating in Ethiopia (but now also grown in the USA) black barley is the only grain that can go from field to fork without being processed. Why? Unlike pearl barley, the bran layer stays attached to the kernel and is completely edible,delicious, and the nutritional bang is even greater. With its bran intact, black barley retains its firm, plump texture during cooking, making it perfect in soups, stuffings and stews. It’s also great when mixed with other grains due its somewhat chewy, contrasting texture. Black barley is nutty, with pleasant bitter notes and a chewy texture that resists sogginess even in steaming hot soups.

Europeans have recognized barley’s virtues since ancient times. It fortified Roman gladiators, also called “barley-eaters.” This is hardly surprising, since this grain contains significant levels of bone-healthy minerals like calcium, phosphorus, magnesium and zinc, as well as heart-healthy Vitamin B-6 and folate. The high fiber content of whole grain barley not only promotes digestive health, but also offers cardiac benefits by reducing bad cholesterol, while also preventing blood sugar spikes. Medical researchers are currently investigating evidence that barley promotes skin health. Its azelaic acid can reportedly clear up acne and reduce age spots. Black barley also contains anthocyanins, compounds that can improve skin elasticity. If those aren’t enough health benefits, Swedes believe black barley, in particular, is an effective hangover cure.

This barley, with its bran layer intact, cooks up with a glossy, rich black sheen, making it sure to be noticed.