Pearl barley is barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran layer. Originating in the East, Barley Grain was a main staple crop – and the most important bread grain. Nowadays it is mostly used in beer production. Use this whole grain to give body and bulk in stews and soups.
To Cook – If cooked in a soup or stew it will thicken it. If you don’t want it to thicken a soup or stew, cook it separately. Boil in your chosen liquid for 20-30 minutes.
Allergens: See ingredients in bold. Packed in an area that also handles nuts, peanuts, sesame seeds and gluten.
Nutritional Information: Typical values per 100g Energy:1173 kj/281 kcal, Fat: 2g of which saturates: 0.4g, Carbohydrates: 38.2g of which sugars: 8.1g, Fibre: 36.4g, Protein: 9.9g, Salt: 0.025 g
Country of origin: UK
Storage: Cool and dry, away from direct light and strong odours.