Australian grown Black Barley is now commercially available for the first time with around eight tonnes expected to be harvested in Western Australia in 2019 with increasing harvest yields expected. Unlike most traditional barley varieties, which have been modified to maximise yields and commercial farming methods, Black Barley retains its outer bran layer resulting in a delicious, highly nutritious grain that requires no processing.


Originally from Ethiopia, this grain is incredibly versatile in the kitchen and is high in fibre, protein, phosphorus and B6. Once cooked the grains take on a shiny black to dark mahogany colour with a slightly nutty and sweet flavour.

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