Category: Grains cereals

Adlay, or Job's Tears, has a cultivation history of over 8,000 years in Asia, long preceding the dominance of rice. In Korea, this ancient, gluten-free grain is known as *yulmu*, cherished for its rich nutritional profile and warm, nutty flavor, particularly in the popular tea, *yulmu-cha*.

Despite both belonging to the expansive grass family, Adlay (Coix lacryma-jobi) and barley (Hordeum vulgare) are not the same plant, a fact that often causes confusion due to adlay's misleading nickname, 'Chinese pearl barley'. This confusion extends beyond the grocery store, as the two grains possess different nutritional profiles and culinary characteristics. This article will delve into the critical differences between adlay and barley, providing a comprehensive guide for making an informed choice for your cooking and dietary needs.

According to FAO estimates, sub-Saharan Africa and South Asia account for the majority of global millet consumption, demonstrating its critical role in regional food security. While once a universal staple, millet is most commonly eaten today in the arid and semi-arid regions of these continents.

Dalia is a nutritious food staple in many households, especially in Indian cuisine. For those unfamiliar with its origins, it can be confusing to know exactly which grain is dalia, or broken wheat.