Pearl barley

Pearl barley is a type of barley grain that has had its outer husk and part of the bran removed, giving it a smoother texture and a reduced cooking time compared to whole barley. It is a grain highly valued in cooking for its slightly sweet flavor and its versatility for preparations such as soups, stews, salads, and risottos.

Barley originated in the Fertile Crescent region of the Middle East, where it was one of the first cereals cultivated by humans over 10,000 years ago. Over time, it has spread throughout the world and is especially popular in Europe, Asia, and Latin America.

Regarding its nutritional properties, pearl barley is an excellent source of soluble fiber, which helps improve digestion and control blood cholesterol levels. It also provides plant-based proteins, B vitamins, and minerals such as magnesium, phosphorus, and iron, making it a healthy and nutritious food to include in the diet.

Synonyms in Spanish used in different Hispanic American countries include: cebada descascarada, cebada pelada, and in some places simply cebada (when the context indicates it is pearl barley). It is important not to confuse it with malted barley or whole barley, which have different characteristics and uses in cooking.