Roasted Green-Kernel Black Bean Powder Material Hei Dou Glycine max Low-Temperature Baked Whole Grain 500g

Roasted Green-Kernel Black Bean, known in TCM as Hei Dou (黑豆), from Glycine max, offered as whole cooked beans for grinding into powder. These low-temperature baked beans retain the green heart characteristic of quality Hei Dou, a grain traditionally valued in Chinese food therapy. In TCM theory black beans are considered sweet and neutral, associated with the spleen and kidney channels. Suitable for home milling, cooking, and everyday grain blends.

Key Selling Points

• Whole green-kernel black beans with the green heart intact after roasting
• Botanical source Glycine max, a staple grain in Chinese food therapy
• Low-temperature baking keeps beans cooked and ready for grinding
• Loose 500g pack suited to home milling and bulk blending
• Traditionally used in congee, soy milk, and five-grain powder mixes

Quality & Sensory

Beans are typically uniform black with a green kernel visible when split. Low-temperature baking gives a dry, firm texture and a mild roasted, nutty aroma. Ground into powder, they typically taste toasty and slightly sweet with a smooth, starchy body.

Technical Specifications

Usage Scenarios

• Grind into homemade black bean powder for drinks
• Blend with other roasted grains for five-grain flour
• Cook into congee or porridge mixes
• Add to soy milk or grain beverages

Traditional Uses

In traditional Chinese food practice, Hei Dou is a common household grain, often cooked in congee, simmered in soups, or ground with black sesame and other grains into nourishing powders. Roasted beans are convenient for daily milling, and black beans are traditionally associated with kidney-supporting and blood-nourishing diets in TCM theory.

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