Barley’s rich nut-like flavour and chewy consistency makes it an appealing base for soups and stews, where it serves as both a puffy grain and a thickener, but it also makes a nice side dish or salad. Barley is considered to be an excellent source of dietary fibre and of minerals like selenium, phosphorus, copper and magnesium. Regular consumption of barley is supposed help lower cholesterol, regulate blood pressure and support internal health and digestion.
Also Known As
Scientific name is Hordeum vulgare L., it is also called groats, Jau, Jav, Barliarisi, Yavam and Barli.
Usage
It has a nutty flavour. Mixing it with spices, it can whipped together in a risotto.You can also create lip-smacking salads mixed with sprouts and cut veggies. Make upma or replace it with rice for your meals. One can also add the same to vegetable and other broths. It is used as whole-grain, pearled, raw-grain flour, whole roasted-grains mature flour and roasted-grain flour for the production of breakfast cereals, stews, soups, pastas and noodles, as a coffee substitute and in porridges, sauces and baked products (including bread and flat bread).
Origin
Mumbai, Maharashtra
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