Vernacular Names & Parts Used

Barley is obtained from the mature grains of Hordeum Vulgare and is commonly known as Jau or Jav in Indian markets, while traditional Ayurvedic texts refer to it as Dhanyaraja. The whole barley grains are used after cleaning and processing, retaining their natural husk and nutritional character.

Ayurvedic Properties & Common Uses

In Ayurveda, Barley is regarded as Laghu and cooling in nature, traditionally included in diets aimed at maintaining metabolic balance. It is widely used for preparing boiled grains, barley water, soups, and is also milled into flour for flatbreads and other preparations.

Classical dietary guidelines suggest soaking and proper cooking of barley to enhance digestibility. It is commonly combined with vegetables, pulses, or ghee as part of a balanced meal routine.