The Alchemist's Pantry
Where Distinctive Flavours Are Crafted.
Traditional grains, seeds and pulses.
Turn a reviewed leaf from this chapter. Historical sources, flavour affinities and kitchen notes accompany each ingredient.
Cereal grain · seed of a grass
Hordeum vulgare
Cooked barley is gently nutty and earthy, with a satisfying chew and a mild sweetness. Pearled barley is polished and softens more readily; hulled forms retain more of the outer grain and a firmer character....
Cereal grain · hulled wheat
Triticum aestivum subsp. spelta
Gently nutty, earthy and slightly sweet. Cooked whole grains retain a pleasing chew; pearled products soften more readily. Flour gives a different culinary experience from an intact grain, so the two should not be treated...
☙ The Ancient Granary ❧
