Highland Barley Qing Ke 裸大麦 Dried Grain 1kg Bag Sichuan Origin for Congee and Culinary Use

Highland Barley, known in Chinese as Qing Ke (青稞) or naked barley, is the dried grain of Hordeum vulgare var. nudum. Sold as a 1kg bag of whole raw grains from Sichuan, it is a staple food grain in traditional Tibetan and Chinese diets. In TCM theory it is considered a mild, nourishing grain suitable for daily cooking. Use as a food grain in congee, soups, or mixed-grain dishes.

Key Selling Points

• Whole dried highland barley grains from Sichuan
• Known as Qing Ke 青稞 or naked barley in Chinese herbal and food traditions
• Botanical source Hordeum vulgare var. nudum
• 1kg sealed bag suitable for bulk culinary use
• Versatile grain for congee soups and mixed-grain cooking

Quality & Sensory

Grains are typically plump with a pale tan to golden-brown color and a firm dry texture. The aroma is typically mild and grainy. When cooked, the grains turn tender yet chewy with a subtle nutty sweetness.

Technical Specifications

Usage Scenarios

• Cook into congee or porridge with rice and other grains
• Add to soups and stews for a hearty grain base
• Use in mixed-grain rice or pilaf dishes
• Grind for traditional barley flour preparations

Traditional Uses

In traditional Chinese and Tibetan food practice, highland barley has long been a staple grain of highland regions, valued as a sustaining daily food. It is traditionally cooked into congee, added to soups, or ground into flour for tsampa-style preparations. In TCM food therapy it is traditionally associated with supporting digestion as part of a balanced grain-based diet.

FAQ Q&A