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Barley is a fantastic crop, ideal for low input farming systems, and a delicious and versatile ingredient. This distinctive dark variety of naked barley, introduced to the UK by the British Quinoa Company, has a high level of anti-oxidant anthocyanins, giving it a rich purple-black colour.
These beautiful purple-black whole barley grains have a sweet nutty flavour and hold their colour when cooked. Cook as a side dish, add to soups and stews, or use in salads. Black barley is also good for home milling and baking.
The grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.
Grown in Lincolnshire by Mike Neaverson.
Add cooked black barley - or if cooking time allows, dry grains - to soups, stews and casseroles. Add cooked or toasted grains to salads.
Mill uncooked naked barley grains to produce a tasty and versatile flour.
Cook like brown rice for a wholegrain ingredient as a side dish or to use in salads, soups and stews. Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Alternatively, break in a blender or mortar, soak overnight and use in baking. Mill for flour or sprout and use whole in baking..
Black Barley (Gluten)
For allergens, see ingredients in bold
| Typical values | Per 100g, raw wholegrain barley |
| Energy | 1314kJ (312kcal) |
| Fat | 2.7g |
| of which saturates | 1.4g |
| Carbohydrate | 48.2g |
| of which sugars | 0.7g |
| Fibre | 20g |
| Protein | 13.7g |
| Salt | <0.01g |
Suitable for vegans and vegetarians
