Low Temperature Roasted Black Millet Whole Grain for Congee and Soup

Low Temperature Roasted Black Millet, known in Chinese as Hei Xiao Mi (黑小米), is the roasted whole grain of Setaria italica. This black millet variety is a traditional five-grain staple used in Chinese kitchens for congee and soup. In TCM theory, black grains are traditionally associated with the Kidney channel and gentle nourishing properties. It is a food-grade grain, not a medicinal herb, and is commonly cooked as a daily dietary staple.

Key Selling Points

• Low temperature roasting preserves the grain's natural color and aroma
• Whole black millet grain with a complete grain rate of 95% or higher
• A traditional five-grain ingredient used in Chinese congee and soup
• Sourced from Northeast China, a major grain-producing region
• Food-grade quality with low impurity content suitable for daily cooking

Quality & Sensory

The grains are typically small, round, and deep black in color with a firm, dry texture. They have a mild roasted aroma and a slightly nutty, earthy taste when cooked. After simmering, the millet softens and imparts a dark color and gentle sweetness to congee or soup.

Technical Specifications

Usage Scenarios

• Cooked as a breakfast congee with other grains
• Added to savory soups for color and texture
• Blended into five-grain rice mixes
• Used in traditional Chinese grain porridge

Traditional Uses

In traditional Chinese dietary practice, black millet is a five-grain food often cooked into congee or soup. It is commonly paired with white rice, red beans, or lotus seeds to make nourishing porridges. Folk use associates black grains with the Kidney channel and gentle daily nourishment, especially in cooler seasons.

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