Barley is reportedly one of the oldest grain to be ever cultivated on earth, with its first cultivation reporting back to almost 13,000 years ago. Its high fiber content makes is great for digestion and aids in intestinal protection. Barley, in general is low on glycemic index, which makes it an excellent dietary option for diabetics. It is known to keep a check on cholestrol levels and contribute to a healthy heart. Barley grains are commonly made into malt in a traditional and ancient method of preparation
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
Ganganagar, Rajasthan, India
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