Stir-Fried Coix Seed Yi Yi Ren 500g Roasted Job’s Tears for Tea Soup and Congee

Stir-Fried Coix Seed, known in TCM as Chao Yi Yi Ren (炒薏苡仁), from the dried seed of Coix lacryma-jobi. These Job's tears seeds are gently pan-roasted over low heat, giving a warm, nutty character. In TCM theory, roasted coix seed is traditionally associated with spleen-supporting and dampness-resolving properties and is milder in nature than the raw seed. A versatile pantry herb for teas, soups, and congee; this product is a food item and does not replace medicine.

Key Selling Points

• Premium-grade roasted Job's tears seeds selected from Guizhou, China
• Botanical source Coix lacryma-jobi, seed kernels only with no additives
• Gently stir-fried over low heat for a warm nutty aroma and easier home use
• Traditionally used in TCM to support spleen function and resolve dampness
• Loose 500g bag suited for daily teas, soups, congee, and herbal blends

Quality & Sensory

The seeds are typically plump, pale golden to light brown from roasting, with a firm, dry texture and a toasty, grain-like aroma. Simmered in tea or congee, they typically yield a mild, nutty, slightly starchy taste with a clean finish.

Technical Specifications

Usage Scenarios

• Brew as a roasted coix seed tea, alone or with other grains and herbs
• Simmer into soups and broths alongside lotus seed, poria, or lentils
• Cook into congee or rice porridge for a nutty, nourishing grain
• Add to seasonal herbal blends or culinary recipes calling for Job's tears

Traditional Uses

In traditional Chinese practice, roasted coix seed is a common kitchen herb, valued as gentler and warmer than the raw seed and traditionally associated with strengthening the spleen and dispelling dampness. It is widely simmered in four-herb and six-herb style soups, cooked into congee with lotus seed and Chinese yam, or steeped as a light daily tea, especially in humid seasons.

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