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16 oz (1 pound) - Organic - Washington

The history of Black Nile Barley is a long one ... a very long one.

In pre-historic times, barley grew among the wild grasses. Nomads from the Near East gathered the barley (and einkorn) long before the agrarian agriculture took hold.

There are two basic types of barley and both existed back in ancient times: Hulled and hulless. The difference is hard to understand, but here goes; In hulled barley, the hull binds to the kernel and does not come off during harvest. In hulless barley, the hull is not bound to the kernel, and it falls off easily. So hulless barley does have a hull -- but the hull comes off easily, leaving the whole-grain kernel in tact. Will hulled barley, the hull must be rubbed off -- using a process called "pearlizing".

For some reason, modern industrialized western countries disregarded the hulless barleys. From a nutritional stand point, that was not a good thing. Because pearlizing barley removes most of the bran during the process of rubbing off the hull. Where, with hulless barley, no bran is removed, leaving the complete, whole-grain goodness of the barley in tact.

Lucky for us, hulless barleys did not go away. They are still an important food crop in Northern Africa, the Middle Eat and in the Himalayas. And lucky for us, Lentz Spelt Farms is in the business of bringing back ancestral crops and growing them here in the Pacific Northwest - including Black Nile Barley. Over the last three years, Renee Featherstone and Lena Lentz have been working on the Black Nile Barley seed stock -- cleaning and propagating it -- into what is now, for the first time this year, and reasonable commercially viable commercial crop.

nutritionally speaking
Barley stands out for its many nutritional qualities. It is high in Glucan Soluble Fiber - the fiber that helps lower cholesterol and reduced the glycemic index - which helps to lower the risk of heart disease and diabetes. The FDA has recently labeled barley as "heart healthy."

Maltose syrup is another product made from barley, and it give barley it's fine, slightly sweet flavor.

Lastly, the pigment in Black Nile Barley specifically contains high levels of antioxidants, specifically Anthocyanin -- the same antioxidant found in beets and purple cabbage. Generally speaking, antioxidants found in grains are more stable than those found in fruits and vegetables.

Barley in cooking
Functionally, barley can be substituted for wheat in almost any recipe, with the exception of leavened bread. Barely is not suitable for making bread because it is lower in gluten than wheat. So add a little color to your pilaf and risotto. Or make pancakes with the Black Nile Barley flour, or just pick up a bag of Black Nile Barley Pancake Mix.

Cook 1 barley to 2 1/2 to 3 cups water or stock
rinse with water and look for debris
measure water and bring to a boil
add barley
boil and then reduce to simmer for 40 minutes or till done
You can also soak overnight and reduce the cooking time to about 15 minutes.
$6.99
SKU:
0609
AVAILABILITY:
This is available
QUANTITY:
 
Discounts Available
  • buy at least 6, save 8%
  • buy at least 3, save 5%