What is the barley seed called with the hull and bran removed?

December 22, 2025 •

3 min read

Archaeological evidence suggests that barley was cultivated over 10,000 years ago, making it one of the world's oldest domesticated grains. When this ancient grain undergoes processing to remove its fibrous outer hull and bran, it transforms into a familiar cooking ingredient with distinct culinary properties.

Quick Summary

The refined version of barley, where the inedible hull and nutrient-rich bran are polished away, is called pearl barley. This process results in quicker cooking times and a softer texture compared to its whole-grain counterpart, hulled barley.

Key Points

Pearl Barley: The barley seed with the hull and bran removed is specifically called pearl barley.
Processing: The 'pearling' process refines the grain by polishing away the fibrous outer hull and bran layer.
Not a Whole Grain: Due to the removal of the bran and germ, pearl barley is not considered a whole grain, unlike hulled barley.
Faster Cooking Time: The refinement process makes pearl barley quicker to cook and gives it a softer, less chewy texture than hulled barley.
Nutritional Content: While less nutrient-dense than hulled barley, pearl barley is still a good source of fiber, particularly beta-glucan, which is distributed throughout the kernel.
Culinary Versatility: Pearl barley is commonly used in soups, stews, risottos, and salads, where it adds body and absorbs flavors.

Pearl Barley: The Refined and Polished Grain

The barley seed with the hull and bran removed is called pearl barley. This name comes from the polishing process, known as 'pearling,' which gives the grain its smooth, white, and lustrous, or 'pearly,' appearance. This is the most common form of barley available in supermarkets and is a popular ingredient in many recipes due to its shorter cooking time and softer texture.

The Pearling Process Explained

The journey from a raw barley kernel to the familiar pearl barley involves several key steps. The unprocessed grain, which has a tough, inedible outer husk, is first put through a machine to remove this hull. To create pearl barley, the grain is then polished further in a pearling machine to remove the outer bran layer and sometimes part of the germ. The amount of polishing determines whether it becomes 'pot barley,' which is less refined, or 'pearl barley,' which is more heavily polished. This refining process affects the barley's texture, cooking time, and nutritional content.

Nutritional Differences: Pearl vs. Hulled Barley

Removing the bran and germ means that pearl barley is not technically a whole grain. For consumers seeking the full nutritional benefits, hulled barley (or 'barley groats') is the preferred option. Hulled barley retains most of its bran and germ, along with a higher concentration of fiber, vitamins, and minerals. However, even without the bran, pearl barley is still a good source of fiber, particularly beta-glucan, which is distributed throughout the kernel.

How to Cook and Use Pearl Barley

Cooking pearl barley is a straightforward process that is much faster than cooking hulled barley. Here is a simple stovetop method:

Rinse: Rinse the barley under cold water to remove any loose starch or debris.
Combine and Boil: Add one part pearl barley to about three parts water or broth in a saucepan. Bring the liquid to a boil.
Simmer: Reduce the heat to low, cover the pot, and let it simmer for 25–40 minutes, or until the grains are tender with a slight chew.
Finish: Drain any excess liquid and fluff with a fork before serving.

Pearl barley is exceptionally versatile in the kitchen. Its ability to absorb flavors makes it a fantastic addition to soups and stews, where it adds body and a creamy texture. It can also be used as a filling side dish, a base for salads, or as a substitute for arborio rice in a rich 'orzotto'.

Comparison Table: Pearl Barley vs. Hulled Barley


Feature	Pearl Barley	Hulled Barley
Processing	Hull, bran, and part of the germ are removed	Only the indigestible outer hull is removed
Appearance	Pearly white, smaller, and smoother	Darker, tan-colored, and slightly larger
Whole Grain	No, it is a refined grain	Yes, it is a whole grain
Nutritional Value	Lower in fiber, vitamins, and minerals than hulled barley	Higher in fiber, vitamins, and minerals (more nutritious)
Cooking Time	Faster (approx. 30-40 minutes)	Longer (approx. 45-60+ minutes)
Texture	Softer and less chewy	Chewier and firmer
Availability	Widely available in most supermarkets	Found in health food stores and specialized grocery stores

Conclusion

The barley seed with the hull and bran removed is known as pearl barley, a refined grain valued for its faster cooking time and milder flavor. While its more processed nature means it is less nutritious than its whole-grain counterpart, hulled barley, it still provides beneficial fiber and nutrients. Ultimately, the choice between pearl and hulled barley depends on your culinary needs and nutritional priorities. For those prioritizing convenience and a softer texture, pearl barley is an excellent, readily available option. For maximum dietary fiber and nutrients, hulled barley is the superior choice. This adaptability ensures that barley remains a valuable and accessible grain for a variety of dishes worldwide.

For more information on the processing and nutritional aspects of barley, the Whole Grains Council offers excellent resources on different barley types and their uses.

Frequently Asked Questions

No, they are different. Pearl barley has had the hull and bran removed, making it a refined grain. Hulled barley has only had the tough, inedible outer husk removed, retaining the nutritious bran and germ.

Hulled barley is more nutritious because it retains the bran layer, which contains more fiber and minerals. However, pearl barley is still a good source of fiber, including beta-glucan, and is considered healthy.

The main benefit is its convenience. Pearl barley cooks significantly faster than hulled barley and has a softer texture, which is preferred for dishes like soups and creamy risottos.

Yes, you can substitute them, but you will need to adjust the cooking time. Hulled barley will take longer to cook and will have a chewier texture. If the recipe doesn't specify, it's often referring to pearl barley.

Pot barley is less polished than pearl barley, retaining more of the bran and germ. This gives it a slightly nuttier flavor and makes it slightly healthier than pearl barley, though both are more processed than hulled barley.

Unlike hulled barley, pearl barley does not need to be soaked. It cooks relatively quickly on the stovetop. Some people may choose to soak it to further reduce cooking time, but it is not necessary.

No, pearl barley contains gluten, just like other forms of barley. It is not suitable for individuals with celiac disease or gluten sensitivity.