Roasted Adzuki Bean Chi Xiao Dou 500g Low Temperature Baked Red Bean for Cooking and Grinding

Roasted Adzuki Bean, known in TCM as Chi Xiao Dou (赤小豆), from Vigna angularis, offered as whole roasted red beans. In TCM theory, adzuki bean is sweet and sour in flavor and associated with the spleen channel, traditionally valued in daily diet and herbal cooking. This low-temperature baked form is ready for culinary use or grinding into powder. Store sealed in a cool dry place.

Key Selling Points

• Whole roasted adzuki bean in original form with no further processing
• Botanical source Vigna angularis, known in TCM as Chi Xiao Dou
• Low-temperature baking for convenient cooking or grinding
• 500g pack suitable for porridge, soups, and grain blends
• Sealed packaging with 24-month shelf life when stored cool and dry

Quality & Sensory

Typically deep reddish-brown whole beans with a firm, dry texture and a light roasted aroma. When cooked or ground, they typically yield a mild, nutty, slightly sweet taste.

Technical Specifications

Usage Scenarios

• Cook into congee or red bean porridge
• Simmer in soups and grain mixes
• Grind into powder for baking or drinks
• Blend into five-grain culinary preparations

Traditional Uses

In TCM practice, adzuki bean has long been used in food therapy, commonly simmered in soups and congee, often paired with barley or lotus seeds in traditional red bean preparations. Roasted beans are also ground and mixed with other grains for daily nourishing drinks. Traditionally associated with the spleen channel and used in seasonal home cooking.

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