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PARCHED CORN (qâlî, or more fully ’âbîb qâlui bâ’çsh [Lev_2:14], Lev_23:14, Jos_5:11, Rth_2:14, 1Sa_17:17; 1Sa_25:18, 2Sa_17:28) is often made on the harvest field by holding a bundle of ears in a blazing fire or by roasting them over a piece of metal. Cf. Food, 2.
E. W. G. Mastehman.