Barley is a fantastic crop, ideal for low input farming systems, and a delicious and versatile ingredient. This distinctive dark variety of naked barley, introduced to the UK by the British Quinoa Company, has a high level of anti-oxidant anthocyanins, giving it a rich purple-black colour.

These beautiful purple-black whole barley grains have a sweet nutty flavour and hold their colour when cooked. Cook as a side dish, add to soups and stews, or use in salads. Black barley is also good for home milling and baking.

The grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.

This is available to purchase through Hodmedod’s to whom we supply the black barley. Link to their website shop is below:


100% British-grown Black Barley (contains gluten)


Store in a cool dry place.

Allergen advice

Barley – contains gluten.

Nutritional information

Typical values Per 100g
Energy 1,314kj (312kcal)
Fat 2.7g
 of which saturates 1.4g
Carbohydrates 48.2g
 of which sugars 0.7g
Fibre 20g
Protein 13.7g
Salt  <0.1g

How to cook

Add cooked black barley – or if cooking time allows, dry grains – to soups, stews and casseroles. Add cooked or toasted grains to salads.

Mill uncooked naked barley grains to produce a tasty and versatile flour.

Cook like brown rice for a wholegrain ingredient as a side dish or to use in salads, soups and stews. Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.

Alternatively, break in a blender or mortar, soak overnight and use in baking. Mill for flour or sprout and use whole in baking..