Barley

[Damai (China); Hordeum vulgare]

Barley was first domesticated in the Near East with the earliest find being in Syria dated to around 7000 BCE. Beer has been made from it since about then. It has been grown in Korea from around 1400 BCE. Tibet started growing barley around 450 CE. Made into a toasted flour product called tsampa, it is still the most important staple in that region.

Barley comes in two varieties, two row and six row. The six row is higher in protein and used primarily as animal feed. The two row is higher in sugar and is used more for human consumption. Note that barley does contain the protein gluten, not enough to make leavened bread, but enough to harm a person with Celiac Disorder.

While it was an important staple in early cultures, the most important use for barley today is in the making of beer. Well, maybe actually it always has been - some archaeologists think agriculture was started mainly for reliable production of beer and wine. The earliest finds seem associated with ceremonial sites, wine presses and brewing equipment. English and German beers are made from malted two row barley. American beers were traditionally made from six row barley but both varieties are used today. Pardon me a moment - I have to refill my beer mug. There, that's better.

The photo shows barley as harvested on the right, hulled and very lightly pearled in the center, and to the left the heavily pearled form generally found in North American supermarkets.

Buying:

All the forms of barley in the photo at the top of this page are available in Southern California, though the grain in the husk will be more difficult to find (I probably got it from an Indian market). The lightly pearled, which I most often use, is easily available in the multi-ethnic markets here in Southern California.

Storing:

The lightly pearled grain is probably the most perishable, but I've found it still good in a year's time. Barley Flour, however, should be refrigerated and used within 4 months.

Cooking:

Lightly and fully pearled Barley are both used in soups and stews, but have rather different cooking properties. The lightly pearled has more grain flavor and takes a little longer to cook, but the heavily pearled is more of a problem because it tends to stick to the bottom of the pot and burn.

Health &Nurtrition

Barley is a rich source of Protein, Dietary Fiber, Niacin, Vitamin B6, and includes a number of dietary minerals, particularly Manganese and Phosphorus. It is 78% Carbohydrates, 1% Fats, 10% Protein and 10% Water. Like other grains, barley has plenty of proteins, but they are not complete for human needs, so they need to be equaled out with legumes, or by some other way. Barley contains gluten - not enough to produced leavened bread, but enough to injure celiacs.

Tsampa

This is the most important staple of the Tibetan people - Barley that has been soaked, dried just damp, roasted golden, and ground. We have a recipe, Tsampa, for making modest batches in a home kitchen.

The traditional method of making Tsampa is a day long process, usually starting with a 25 pound (or larger) bag of hulled Barley. It is soaked, and roasted mixed with sand for even heating, then the sand is sieved out before the barley is winnowed of chaff and ground.

Barley Flakes

This product is made similarly to Rolled Oats, and used similarly as a quick cooking cereal. To make these, whole hulled oats are steamed and then rolled flat and lightly toasted to stabilize them. They are used as a breakfast cereal, as a content in granola bars, etc.

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