Pinhead barley

[Lomaamina]

Does anyone know anything about pinhead barley? I've been using it for the last year or so from a local kosher shop, on the recommendation of a friend who adds it to her mushroom soup. It results in a much finer thickening than normal pearl barley gives. I'm just curious to find out more about how it's produced as it doesn't seem to be in any food encyclopedia.

I've heard of hulled barley where only the hull is removed like brown rice, as opposed to pearled barley which is like white rice in that all the outside layers and the germ is removed.

Is the pinhead barley smaller/finer than pearled barley? Maybe it's like steel cut oats, each grain has been chopped up into smaller pieces.

Oh thanks for replying Xiaoxiong. It is indeed smaller and finer than pearled barley and the little information I've found always directs me to steel cut oats. I see what you're saying - it's chopped up. I wonder if it's done so after some processing. Interesting. But so mysterious that its sale seems restricted only to a few outlets connected to east European cooking. Maybe Polish or Russian Mumsnetters might know more.

thanks again anyway