Roasted Red Coix Seed Low Temperature Baked Yi Mi 500g Chinese Grain

Roasted Red Coix Seed, known in TCM as Yi Mi (薏米), from Coix lacryma-jobi var. ma-yuen. This low-temperature baked grain is a prepared form of coix seed, traditionally valued in TCM for its mild nature and ability to support digestive wellness. In TCM theory it is considered sweet and bland, entering the spleen and stomach channels. Commonly used in teas, soups, and congee.

Key Selling Points

• Prepared roasted red coix seed with low-temperature baking
• Known in TCM as Yi Mi (薏米), from Coix lacryma-jobi var. ma-yuen
• Traditional TCM herb associated with spleen and stomach support
• Whole grain with 95% or higher intact kernel rate
• Versatile ingredient for teas, soups, congee, and culinary use

Quality & Sensory

Roasted red coix seeds typically have a reddish-brown to tan color with a firm, slightly chewy texture. The aroma is nutty and toasted from low-temperature baking. When cooked or brewed, they offer a mild, slightly sweet grain flavor with a smooth, starchy mouthfeel.

Technical Specifications

Usage Scenarios

• Herbal tea
• Soup
• Congee
• Culinary grain dish
• Seasonal food use

Traditional Uses

In TCM theory, Yi Mi is traditionally used to support digestive function and gently drain dampness. It is commonly prepared as a decoction, added to soups, or cooked into congee. Traditional pairings include red beans, lotus seeds, and Chinese yam. It is often consumed during humid seasons or as part of a daily wellness routine.

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