Description

BARLEY ORIGIN AND FUNCTIONS 

Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain. It was one of the first cultivated grains and is now grown widely. Barley grain is a staple in Tibetan cuisine and was eaten widely by peasants in      Medieval Europe. Barley has also been used as animal fodder, as a source of fermentable material for beer and         certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley   bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of              preparation

Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like                consistency. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweetener. When fermented, barley is used as an ingredient in beer and other alcoholic beverages.
Barley is a plant. The grain of barley is used to make medicine. Barley is applied to the skin for treating boils.