Roasted Wheat Kernels Low Temperature Baked Peeled Wheat for Fresh Soy Milk Northeast China

Roasted Wheat Kernels, known in TCM as Shu Xiao Mai (熟小麦), from Triticum aestivum, are peeled, low-temperature baked wheat grains. In TCM theory, wheat is sweet and slightly cool, entering the Heart, Spleen, and Kidney channels. Traditionally used to support calm and digestive comfort, these roasted kernels are a convenient ingredient for fresh soy milk, congee, and grain blends.

Key Selling Points

• Low-temperature baked wheat kernels with a light roasted aroma
• Peeled and cleaned for convenient direct use
• Sourced from Northeast China with grade 1 quality
• Traditional TCM grain associated with the Heart and Spleen channels
• Versatile ingredient for fresh soy milk, congee, and grain teas

Quality & Sensory

These roasted wheat kernels are typically light golden to tan in color with a dry, firm texture and a mild toasted grain aroma. When cooked or blended, they offer a soft, slightly nutty taste that complements soy milk and congee without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Blended into fresh soy milk
• Cooked in congee or grain porridge
• Brewed as a simple grain tea
• Added to homemade cereal mixes

Traditional Uses

In TCM and folk practice, wheat grains are traditionally used in congee and decoctions to support digestive comfort and a calm spirit. Roasted wheat is often paired with licorice and jujube in classic formulas, or simply simmered as a daily grain tea. It is also used in seasonal soups and porridges.

FAQ Q&A