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Food Glossary

Flavoursome, thick pearl barley

Pearl barley

Originally native to the middle East and fermented to make beer, pearl barley is the husked and polished grain. It adds a distinctive flavour to dishes and also thickens soups and stews.

Uses: One of the main ingredients of the traditional soup Scotch broth, it is also widely used in soups and stews, to add flavour and as a thickening agent.

To store: Keep in a cool dry place for up to 1 year.

To use: Add to soups and stews at the beginning of the cooking time.

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