Parched, roasted, or toasted, especially referring to grain that has been dried over fire.
Past participle of 'byrl,' describing the result of the byrlling process. The term preserves the ancient grain-processing technique in its adjectival form.
Byrled grain was a game-changer for food storage—once grain was roasted this way, it stayed edible for months, which meant medieval people could actually survive winters and had portable rations for travel.
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