Barley is a hearty, light brown grain that has been used by
cooks for thousands of years. It is an extremely adaptable crop
and grows well in the harsh climate of Tibet. Tibetans grind it
into a flour to make tsampa, the Tibetan staple food, and
ferment it to brew chhaang, Tibetan barley beer. There are two
main types of barley used in cooking. Hulled barley has had only
the outer husk removed and still retains its bran and germ,
which makes it very nutritious. Pearl barley has had the outer
husk and bran removed, but it has also been steamed and polished
so that it is less chewy and cooks faster. You can find both
types of barley at health food stores and larger supermarkets.