Barley

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Barley

Barley (Hordeum vulgare), pronounced as /ˈbɑːrli/, is a major cereal grain, commonly found in bread, beverages, and various cuisines of every culture. It is one of the oldest cultivated grains in human history, and remains one of the most widely consumed grains, globally.

Etymology

The term "barley" comes from the Old English bærlic, which is a compound of bære (barley) and lic (like). The first part is related to the Old Norse bar and the Dutch gerst (barley). The second part is a common English suffix indicating a likeness or resemblance.

Description

Barley is a member of the grass family and is a self-pollinating, diploid species with 14 chromosomes. The grain is covered in a hard, inedible hull, which is removed before it is eaten. Barley grains are typically pale yellow, but can range from almost white to a dark brown.

Uses

Barley is used for various purposes, including as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods. It is also used in soups and stews, and in barley bread of various cultures.

Related Terms

  • Malt: Barley is often malted, a process in which the grains are made to germinate by soaking in water and are then quickly halted from germinating further by drying with hot air.
  • Cereal: Barley is a type of cereal grain. It is a member of the grass family and is grown in temperate climates globally.
  • Beer: Barley is used as a base malt in the production of beer and certain distilled beverages.
  • Fodder: Barley is a major animal fodder, used as a feed for livestock.

External links

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