Roasted Black Wheat Low Temperature Baked Whole Grain for Fresh Soy Milk and Congee

Roasted Black Wheat, known in Chinese as Hei Xiao Mai (黑小麦), is the roasted grain of Triticum aestivum. This low-temperature baked whole grain comes from Northeast China and is traditionally used in TCM food therapy as a mild nourishing grain. In TCM theory it is considered neutral in nature and sweet in flavor, associated with the Spleen and Stomach channels. It is commonly ground for fresh soy milk or cooked into congee and soups.

Key Selling Points

• Roasted black wheat whole grain from Northeast China
• Low-temperature baking preserves natural grain aroma
• Traditional whole grain used in TCM food therapy
• Suitable for fresh grinding into soy milk or grain drinks
• Bulk 5 jin packaging available for mixed wholesale orders

Quality & Sensory

The grains are typically dark purple-black with a firm, dry texture and a warm roasted aroma. After cooking or grinding, they offer a mild nutty taste with a slightly sweet grain finish. Color and aroma are normal for roasted black wheat.

Technical Specifications

Usage Scenarios

• Ground fresh for soy milk or grain drinks
• Cooked into congee with rice or other grains
• Added to soups and stews
• Used in homemade baked goods and flour blends

Traditional Uses

In TCM food therapy, black wheat is traditionally used as a gentle grain to support the Spleen and Stomach. It is commonly cooked into congee with rice, millet, or red beans, or ground into drinks. Folk practice often pairs it with other whole grains for daily nourishment, especially in cooler seasons.

FAQ Q&A