Dry Fried Coix Seed 500g Yi Mi Ren Roasted Job’s Tears Grain for Tea Soup and Congee

Dry-fried Coix Seed, known in TCM as Yi Mi Ren (薏米仁), from Coix lacryma-jobi. This roasted grain is a classic Chinese herbal food ingredient valued in TCM for its mild sweet and bland nature. Traditionally associated with supporting digestion and gently draining dampness, it is commonly simmered in soups, congee, or daily teas as a gentle everyday wellness ingredient.

Key Selling Points

• Identifiable single herb: Coix lacryma-jobi seed, Chinese Yi Mi Ren (薏米仁)
• Dry-fried processing for a warmer, nuttier character than raw coix seed
• 500g pre-packaged net weight from Bozhou, Anhui
• Traditional TCM ingredient used in soups, congee, and teas
• Mild sweet and bland nature traditionally linked to digestive wellness

Quality & Sensory

The dry-fried seeds are typically pale golden to light brown with a firm, slightly chewy texture. They carry a warm toasted grain aroma and a mild nutty, subtly sweet taste after simmering. Color and aroma may vary slightly between batches due to natural variation and roasting.

Technical Specifications

Usage Scenarios

• Simmered in herbal soups with other grains or beans
• Cooked into congee or rice porridge
• Brewed as a daily grain tea
• Added to seasonal damp-weather food preparations

Traditional Uses

In TCM theory, dry-fried Yi Mi Ren is traditionally used to support the spleen and stomach while gently draining dampness. It is commonly simmered in decoctions, soups, and congee, often paired with Chi Xiao Dou (adzuki bean) or Qian Shi (euryale seed). Folk practice favors it during humid seasons as a gentle everyday food herb.

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