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Canned Pearl Barley
| Item No.: | BL |
Supplier Details
Country: Taiwan
City: Tainan City 717
Address: 1F., No. 508-62, Sec. 1, Wenhua Rd., Rende Dist.
TEL: +886-6-2663357
Fax: +886-6-2665657
Online Showroom:
104 Products
Pearl Barley, or pearled barley, is whole grain barley that has been polished to remove the bran and possibly even the endosperm layers, resulting in a pale, creamy-colored grain.
It is the most common form of barley for human consumption because it is less chewy than other, less-processed forms of the grain such as “hulled barley”, and cooks faster than the hulled variety. Fine barley flour is prepared from milled Pearl Barley, most people are familiar with Pearl Barley, especially as an ingredient in beef-barley soup.
Pearl Barley is similar to wheat in its caloric, protein, vitamin and mineral content, though some varieties are higher in lysine. Pearl Barley is softer and releases starch into its cooking liquid, making it a good thickener for soups. (If you don’t want Pearl Barley to thicken your dish, cook it separately and rinse it before adding.)
For this same reason, it can also be made risotto-style, resulting in a creamy, chewy dish. It is used mainly in soups, stews, and potages. It is the primary ingredient of the Italian dish Orzotto and one of the main ingredients of the Jewish dish Cholent.
It is the most common form of barley for human consumption because it is less chewy than other, less-processed forms of the grain such as “hulled barley”, and cooks faster than the hulled variety. Fine barley flour is prepared from milled Pearl Barley, most people are familiar with Pearl Barley, especially as an ingredient in beef-barley soup.
Pearl Barley is similar to wheat in its caloric, protein, vitamin and mineral content, though some varieties are higher in lysine. Pearl Barley is softer and releases starch into its cooking liquid, making it a good thickener for soups. (If you don’t want Pearl Barley to thicken your dish, cook it separately and rinse it before adding.)
For this same reason, it can also be made risotto-style, resulting in a creamy, chewy dish. It is used mainly in soups, stews, and potages. It is the primary ingredient of the Italian dish Orzotto and one of the main ingredients of the Jewish dish Cholent.