Malt is a sweet powder made from barley (this is the most commonly used grain because of its high enzyme content) that has been germinated by soaking in water and are then quickly halted from germinating further by drying/heating with hot air.
Malted grain is used to make malt beer, malt whisky, malted shakes, malt syrup and malt vinegar. In the United States it is used mostly for flavoring food.
- Malted milk is good food for individuals recovering from sickness because it is easy to digest.
- Malted drinks contain natural sugar that provides quick energy.
- Malt extract syrup is made by mixing the powder with water was once given to children as a “blood-fortifying tonic” because of its high iron content.
- Hot malted milk is a favorite sleep inducing drink for insomniacs.
- Malt extract is a good source of niacin, iron, and potassium.
- Single malt whiskies have more ellagic acid than red wine. Ellagic acid is a powerful antioxidant that has anti-cancer properties but this is not a reason to drink too much whisky.
- Rice malt syrup provides a slow but prolonged source of energy that is calming and soothing. Rice malt syrup is made by a slow, natural enzymatic process; as the whole grains are partially broken down to yield a thick, rich, sweet liquid. The flavor of rice malt is rich but mild, this complements simple foods, whereas honey, maple syrup, and molasses have stronger, often overpowering tastes.