Pearl barley is actually barley that has been processed to remove its hull and bran. All barley must have its fibrous outer hull removed before it can be eaten; pearl barley is then polished to remove the bran layer.

It is the most common form of barley for human consumption because it cooks faster and is less chewy than other.

It can be used in soups and stews as a thickener, or to add texture rather than flavor. You can make barley water by boiling, cooling and sweetening pearl barley. It is then flavored with orange or lemon. However in our days it is more likely to be bought commercially.