A herbaceous annual plant belonging to the cereal family. This grain crop was cultivated back in ancient times. Barley is the most northern of the cereals and gives rise to various names for its groats — Dutch barley, pearl barley, barley grits. Its grains can contain up to 15.8 percent protein, 76 percent carbohydrates and 9.6 percent fiber, as well as vitamin A and the B, D and E vitamin groups.
It was usually used for cooking porridge or eaten as a hearty side dish in Eastern Europe. Nowadays barley is added to meat dishes and soups to give them a refined aroma. As one of the bases for brewing, it is used to produce barley malt. In Latvian cuisine, barley or barley flour is used together with wheat flour for baking bread products; in North Caucasian cuisines, flatbreads are also baked from this flour.
Barley is used to make
barley grits
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