Coix Seed Yi Yi Ren 500g Large Grain Dried Job’s Tears for Soup Congee and Herbal Tea

Coix Seed, known in TCM as Yi Yi Ren (薏苡仁), is the dried kernel of Coix lacryma-jobi var. ma-yuen. These large, uniform grains are traditionally processed and sold as a food-grade raw botanical. In TCM theory, coix seed is sweet and bland in flavor and slightly cold in nature, traditionally associated with the spleen, stomach, and lung channels. It is commonly simmered in soups, congee, and mild herbal teas. Store in a cool dry place away from moisture.

Key Selling Points

• Dried Coix Seed kernels known in TCM as Yi Yi Ren (薏苡仁)
• Botanical source Coix lacryma-jobi var. ma-yuen, a classic Chinese herbal grain
• Large 95-grain grade kernels selected for even size and quality
• Traditionally processed using conventional methods with no added ingredients
• Versatile for congee, soups, decoctions, and mild daily herbal teas

Quality & Sensory

The kernels are typically creamy white to pale yellow with a firm, dense texture and a clean, mildly starchy aroma. When simmered, they typically soften to a tender bite with a light, slightly sweet and nutty taste that blends well with other grains and herbs.

Technical Specifications

Usage Scenarios

• Simmer into congee with rice, red beans, or lotus seeds
• Add to slow-cooked soups with pork ribs or winter melon
• Brew as a mild roasted or unroasted herbal tea
• Include in four-herb style decoctions with poria and lotus seed
• Use in summer cooling drinks and seasonal grain dishes

Traditional Uses

In TCM practice, coix seed is traditionally used to support dampness-clearing and spleen-strengthening patterns and is a common ingredient in congee and decoction formulas. It is often paired with adzuki bean, poria, white hyacinth bean, or lotus seed in damp-weather soups and teas. Roasted coix seed is a popular folk preparation for gentle daily drinking, especially during humid summer months.

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