Barley, Black

Barley, Black


Also known as purple hull-less barley, this is one of the only grains that can go from field to table without being processed, because the "gloom" or bran layer stays attached to the kernel, and is edible.  Originally from Ethiopia, this variety has not been raised until recently because of the low yield. Black Barley is wonderful in soups and stuffings, or alone as an alternative to rice. It is best mixed with other grains because of its somewhat chewy texture.

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1798 N. Highland Rd.
Pittsburgh, PA 15241

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