Barley is one of the oldest cultivated grains in existence, its history as a farmed cereal dating back to at least 4500BC.
Like many grains we enjoy today, barley has been modified to produce greater yields and more economical farming methods.
Not so black barley. An heirloom variety, this grain has remained unchanged, farmed for generations in small batches and prized for its flavour, colour and nutritional value.
Not only distinctly different in appearance- its striking mahogany colour develops a rich, glossy sheen when cooked- black barley has a more vibrantly nutty taste than traditional barley.
As a 100% wholegrain, black barley is rich in nutritional value, particularly high in fibre.
Like barley, black barley can be added to soups, salads, stuffings, pilafs and more, used on its own or in combination with other grains.