Hordeum vulgare

Like spelt, barley was cultivated in Italy long before wheat became popular – an echo of its reputation among the ancient Greeks where Hippocrates considered it the food of philosophers and believed it provided fuel for thought and physical exercise. The gladiators of ancient Rome also appreciated barley’s nourishing properties and it has long been used as an ingredient for tea. Barley’s high potassium content and anti-inflammatory properties make it one of our favorite ingredients which we include in many traditional dishes.