Roasted Coix Seed Yi Yi Ren 薏苡仁 Dried Job’s Tears for Tea Soup and Grinding

Roasted Coix Seed, known in TCM as Yi Yi Ren (薏苡仁), from Coix lacryma-jobi, the dried mature kernel of Job's tears. This is a cooked small-seed grade produced by low-temperature roasting, commonly used as a raw material for red bean and coix seed tea blends, herbal decoctions, soups, and grinding into powder. In TCM theory, coix seed is traditionally associated with sweet and bland flavor and a cool nature. Store in a cool dry place and use according to traditional preparation methods.

Key Selling Points

• Dried roasted Job's tears kernels supplied as a bulk raw material
• Botanical source Coix lacryma-jobi known in TCM as Yi Yi Ren 薏苡仁
• Low-temperature roasting gives a cooked ready-to-brew kernel
• Common base ingredient for red bean and coix seed herbal tea blends
• Suitable for soups congee and grinding into homemade powder

Quality & Sensory

The roasted kernels are typically pale yellow to light golden with a firm dry texture and a mild nutty toasted aroma. When simmered or steeped they typically yield a light clean grain-like taste with subtle roasted notes.

Technical Specifications

Usage Scenarios

• Steep with red beans or other herbs for a traditional grain tea
• Simmer in soups and herbal decoctions
• Cook into congee and grain porridges
• Grind into powder for culinary and beverage use

Traditional Uses

In traditional Chinese practice coix seed is a common kitchen and herbal ingredient, often simmered with red adzuki beans, lotus seeds, or poria in grain teas and summer soups. It is also cooked into congee or ground into powder for daily beverages. Roasting is a traditional preparation that softens its cool nature and lends a toasted flavor for everyday use.

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