Blood sausage usually served with freshly grated horseradish. Black pudding is the native British version of blood sausage. It is generally made from pork blood and a relatively high proportion of oatmeal. In the past it was occasionally flavoured with pennyroyal, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions to absorb the blood. It can be eaten cold, as it is cooked in production, grilled, fried or boiled in its skin. It is often served sliced and fried or grilled as part of a traditional full breakfast, a tradition
Barley the fifth century CE. This grain, along with a cool climate that permitted storage, produced a civilization that was able to raise great armies. It is made into a flour product called "tsampa" that is still a staple in Tibet. The flour is roasted and mixed with butter and butter tea to form a stiff dough that is eaten in small balls. In medieval Europe, bread made from barley and rye was peasant food, while wheat products were consumed by the upper classes. Potatoes largely replaced barley in Eastern Europe in the 19th century. The genome of barley was sequenced