Adzuki Bean Chi Xiao Dou Whole Grains for Congee and Daily Wellness Cooking

Adzuki Bean, known in TCM as Chi Xiao Dou (赤小豆), from Vigna angularis, offered as whole dried seeds for culinary use. In TCM theory, adzuki bean is considered sweet and sour in flavor and slightly cold in nature, traditionally associated with the spleen and small intestine channels. These long-grain beans are hand-selected and suited for congee, soups, and everyday nourishing cooking. This is a food product and not a substitute for medicine.

Key Selling Points

• Whole dried adzuki beans sold as edible agricultural produce
• Known in TCM as Chi Xiao Dou (赤小豆) from Vigna angularis
• Long-grain seeds hand-selected for uniform quality
• Traditionally used in TCM for congee and nourishing dishes
• Sourced from Anhui and stored best in a cool dry place

Quality & Sensory

Typically deep reddish-brown with a slim elongated shape and smooth firm texture. The beans have a mild earthy aroma, and when simmered they typically turn tender with a subtly sweet, starchy taste.

Technical Specifications

Usage Scenarios

• Simmer into red bean congee for breakfast
• Add to soups and herbal grain mixes
• Cook with lotus seed or coix seed in traditional recipes
• Use in seasonal red bean desserts and pastes

Traditional Uses

In TCM practice, Chi Xiao Dou is traditionally used in congee and decoctions, often paired with coix seed (Yi Yi Ren) or lotus seed in dampness-supporting food recipes. It is a common ingredient in summer red bean drinks and everyday nourishing soups, valued in folk cooking for its mild sweet-sour character.

FAQ Q&A