Do you know what a glass of beer, a loaf of bread, a bowl of porridge, and a standard of measurement all have in common? they all began with barley. Barley's once exalted status has now been redefined and chef's all over the globe have been experimenting with it to see how many ways can we incorporate this grain into our diets.

Barley's rich ancient history is one that's truly remarkable. It was not only prevalent in the Middle East and the Mediterranean throughout history, but remains have been found on agricultural sites at the southern end of the Sea of Galilee dating back several thousand years to approximately 8500 B.C. It was also the food of the Roman Gladiators who were referred to as hordearii or “barley men”. These warriors believed that barley bread gave them more strength and stamina as compared to other foods.

Pot barley has a chewy texture and mild grain flavour to it. It is harvested with the hull intact and then put through a potting process. Potting is a scouring process that removes the outer hull of the barley kernel but leaves the bran layer intact.

Barley groats.

Directions to prepare 1 bowl of Pot Barley for side dishes.
To prepare one bowl of Pot Barley combine 1 cup barley and 3 cups of water in a small saucepan with a pinch of salt. Boil for 5 minutes, then cover and let it stand for 1 hour.

Pot Barley can also be used to make a nutritious, hot grain coffee: spread it on a pan, then toast at 400ºF for 1 1/2 hours or until it is richly brown. Stir every 20 minutes to roast evenly. When done, grind it in a blender to the consistency desired. Use as you would regular coffee to achieve desired strength or flavour.

Product should be stored in a cool, dry area at a temperature not exceeding 20˚C, for an estimated shelf life of 6 months.

Contains: Barley