Barley contains a small amount of gluten, so is not suitable for people with coeliac disease. Common barley products include scotch barley and pearl barley.

Scotch barley

Scotch barley is also called pot barley. It is the whole grain of barley with only its tough outer husk removed. It has a nutty flavour and a chewy texture. It needs soaking before cooking.

Pearl barley

Pearl barley has most of the bran and the germ removed and is polished. It has a mild nutty flavour. It is commonly used in broth-type soups and stews to add thickness and body. It is also used in salads and in risotto-like dishes.