Pearl barley, or pearled barley, is barley that has been processed to partially remove its hull. 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, less-processed forms of the grain such as “hulled barley” (or “barley) groats”, also known as “pot barley” and “Scotch barley”. Fine barley flour is prepared from milled pearl barley.