Kosher hull-less Ethiopian Barley is an ancient grain. It has been grown in isolation for thousands of years and has therefore developed its own traits. While some other barley varieties have been developed for livestock feed or malting, eBarley was developed for human consumption.

The fiber content in barley, especially the cholesterol-lowering soluble fiber beta-glucan, makes this versatile grain an excellent addition to the health conscious consumer's diet. The difference between hulled and hull-less barley starts in the field. Hulled barley or covered barley has a hull that adheres to the grain. eBarley is a naked barley, meaning the hull is loosely attached to the kernel, so it generally falls off during harvest.

This form of barley likely has slightly higher fiber content because it requires less processing. eBarley has a rich nutlike flavor. Use this ancient whole grain in soups and casseroles; add it to your breads, pancakes and pastas for enhanced taste and nutritional value. eBarley can also be cooked to use as a nutritious side salad.

To cook one cup of ebarley, add 3 cups of water and bring to a boil then simmer for 45-60 minutes. After cooking will yield 3 cups.

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