Scotch Barley

Also known as 'pot barley' this variety of barley consists of the whole grain with only the outer hull removed. Unlike pearl barley, the endosperm and inner pearl of the kernel are left intact, and although this means that the grain takes longer to cook, it also means that it retains far more of its nutrients.

Once cooked, Scotch barley may be eaten as an accompanying dish like rice, or it may be added to soups and stews. When ground, it becomes barley meal, a low-gluten flour that may be added to wheat flour when making bread or other baked products.