Barley

Cereal◎ Good year-round

Used in 2 of 45 cuisines (4%)

Nutty grains with a chewy texture and subtle sweetness; barley imparts a rustic heartiness to soups and stews, while its malty nuances shine in brews. Its earthy aroma evokes fields ripe for harvest.

Where it comes from

Barley has ancient roots, cultivated in the Fertile Crescent, often associated with Mediterranean and Middle Eastern cuisines. This versatile grain has been a staple for thousands of years, fueling civilizations.

In the kitchen

Barley adds depth to dishes, thickening broths and contributing a delightful chewiness. It’s often used in risottos or as a base for grain salads, absorbing flavors beautifully.