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.
