Puffed Coix Seed Yi Yi Ren 500g Dried Job’s Tears for Tea Soup and Congee

Puffed Coix Seed, known in TCM as Yi Yi Ren (薏苡仁), from Coix lacryma-jobi var. ma-yuen. These light, expanded Job's tears seeds are a classic Chinese herbal food traditionally associated with supporting dampness resolution and healthy digestion. In TCM theory, coix seed is sweet and bland in flavor and slightly cold in nature, entering the spleen, stomach, and lung channels. Enjoy it brewed as a tea, simmered in soups, or cooked into congee as part of a balanced diet.

Key Selling Points

• Puffed Job's tears seeds that are lighter in texture and quicker to brew than raw coix seed
• Botanical source Coix lacryma-jobi var. ma-yuen with the seed kernel as the usable part
• Traditionally used in TCM to support the body's natural dampness-resolution processes
• Air-dried processing with a 12-month shelf life when stored sealed away from light
• Versatile 500g bulk pack suitable for daily tea, soup, and congee preparation

Quality & Sensory

The puffed seeds are typically pale ivory to light golden with a crisp, airy texture and a mild, grainy aroma. When steeped or simmered, they typically yield a light, subtly sweet, starchy flavor with a clean finish.

Technical Specifications

Usage Scenarios

• Steep puffed coix seed in hot water as a mild daily herbal tea
• Simmer with red adzuki beans and poria in traditional dampness-clearing soups
• Cook into rice congee or porridge alongside grains and beans
• Blend into grain mixes for seasonal wellness cooking

Traditional Uses

In TCM practice, coix seed is a common ingredient in dampness-resolution formulas and is often paired with red adzuki bean (Chi Xiao Dou), poria (Fu Ling), and gorgon fruit (Qian Shi) in decoctions and congees. Puffed coix seed is traditionally favored for daily brewing because the expanded kernels release flavor more readily. It is also a familiar ingredient in summer grain teas and light medicinal cuisine.

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