Purple Barley

Its sweet smoky flavor recommends it as an ingredient for soups, salads, and pilafs. 

Naturally high in vitamins, minerals, and other essential nutrients, purple barley provides more zinc than lentils, more fiber than wheat, and more B Vitamins than white barley. Because the grain's tough, inedible outer hull is only loosely connected to the kernel, it naturally falls during harvesting (meaning additional processing to remove the hull is not required). As a result most of the bran and endosperm is left intact and the germ is present, making hulless barley is one of the most nutritious grains on earth! 

Discovered in Tibet, this variety of purple barley was first brought to the United States almost 100 years ago and tucked away for decades in a seed vault. Luckily its reputation spurred a revival in interest for this heirloom grain, meaning we get to enjoy its superior flavor and nutrition today!

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Roasted Purple Barley + Roasted Purple Barley Flour

Roasted Barley Tea

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Barley Tea: Add about two tablespoons of the roasted barley to a medium pot (eight cups) of water and bring to a boil. Reduce the heat to a simmer and allow to cook for 15 to 20 minutes depending on your taste. Enjoy hot or cold

Buddha Barley

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Buddha Barley Flour (Tsampa)

We call this one the "Breakfast of the Enlightened".  You can sprinkle roasted barley flour on your yogurt, add it to your favourite recipe or eat it as a breakfast porridge just like the Dalai Lama Himself.