I think my barley went bad

[bucolic_frolic]

but not sure. It's 2 years 10 months past best by date. The grains are not exactly white, they are tan, and larger than the other bags of pearl barley I have. The cellophane wrapper was tight to the grain, but contracted, not swollen or bulged. They don't have an odor, not a rancid smell. My inclination is to toss them. I think this package just escaped my rotation system.

[buzzycrumbhunger]

1. You could try sprouting some...

Just barely cover in water with a paper towel over the top for a couple days. If it sprouts, it’s probably okay.

Otherwise, if you’re iffy about eating it, you might consider giving it to the neighbourhood birds as a treat.

[bucolic_frolic]

2. I think you're right. I bought it in 2020 I believe, during the pandemic.

When the store shelves were bare, I brought home whatever I could find.

I sprouting is the criteria, I think it's done. It's just not a normal seed visually.

[littlemissmartypants]

4. Sprouting is a great idea for barley. What is your plan for the barley?

[bucolic_frolic]

5. I think I'll feed the birds

It's lost color and although that's a minor criteria, it's safe. And with the storm coming up the birds need food.

Sprouts don't sprout well in the winter. It's too cold indoors and not much sun.

[littlemissmartypants]

10. There is an oven method for that. It might take some time to find a good one on line though.

I've only used it once, a long time ago.

[Kali]

3. if it isn't moldy or buggy it is fine.

kind of the point of dried grain is long term storage ability. make some nice peppery barley soup.

also pearl barley is different than whole barley (like brown rice)

[Easterncedar]

6. If it doesn't smell bad, it's ok. Imo

I would use it.

[Clouds Passing]

7. I always store mine in glass. Stays good longer.

[Blues Heron]

8. Cook a little to see if it's stale, don't commit to a big soup only to find it's bad. That's pretty old

[bucolic_frolic]

9. Agree.

For health reasons you really really don't want to ingest anything with even a hint of rancidity. It's cancerous, the body doesn't know what to do with it, it's an oxidant. Told to me by a cancer researcher 20 years ago.