or beverage flavorings. The Latin word for
barley, hordeum, became the French orge;
orge mondé, meaning hulled barley,
became orgemonde and in the 16th century
orgeat. Orgeat is still around, but it’s now
an almond-flavored syrup. Orgeat also
became the Spanish word horchata, which
gradually evolved from a barley drink to a
drink made with either rice or the chufa or
tiger “nut” (p. 308). And tisane, the
modern French term for an infusion of
herbs or flowers? It comes from the Latin
ptisana, which meant both crushed cleaned
barley or the drink made therefrom, which
was sometimes flavored with herbs.Barley Malt The most important form in
which we consume barley is malt, a major
ingredient in beers and some distilled liquors,
and a minor ingredient in many baked goods.
Malt is a powder or syrup made from barley
grains that are moistened and allowed to