Mai Ya (Barley Malt) (The caryopsis is fusiform, narrow and pointed, with a longitudinal groove on the ventral side, with nascent buds and fibrous roots. It is hard and the cross-section is white.)

Stir-fried Mai Ya (Barley Malt)

Mai Ya (Barley Malt), Stir-fried Mai Ya (Barley Malt), Gu Ya (Rice Sprout) without buds, Fu Xiao Mai (Wheat with Root)

【Naming】

Mai Ya (Barley Malt)

 【Source】

Ming Yi Bie Lu – Mai Bo

 【Common Usage Level】

C

 【Botanical Origin】

Mature caryopsis of barley Hordeum vulgare L. or other plants of the genus Hordeum, family Gramineae, which is germinated and dried below 60°C.

 【Description】

The caryopsis is slightly fusiform, narrow and pointed at both ends, 1~1.5㎝ long and 3~4㎜ in diameter. The surface is light yellow, with white villi at both ends. The inner and outer glumes are narrow, lanceolate-linear, membranous, with short awns. The outer lemma has 5 veins and the long awn at the apex is completely broken off. One side of the caryopsis has a ventral groove. The base of the caryopsis, at the radicle, gives rise to buds and fibrous roots. The buds are long lanceolate-linear, yellow-white, and soft. The fibrous roots are slender, mostly wrinkled and curled. It is hard in texture, the fracture surface is white, and it is rich in starch. It has a weak odor and a slightly sweet taste. After stir-frying, the color is slightly darker.

 【Processing】

1. Raw Mai Ya (Barley Malt) 2. Stir-fried Mai Ya (Barley Malt) 3. Charred Mai Ya (Barley Malt)

 【Identification】

The best quality is dry, substantial, with intact buds, oily yellow color, and free of mold and dirt.

 【Category】

Fruits