Roasted Green Kernel Black Bean Powder Ingredient Hei Dou Glycine max Ready to Eat Bulk Grain

Roasted Green Kernel Black Bean, known in TCM as Hei Dou (黑豆) and also called Qing Ren Hei Dou (青仁黑豆), from Glycine max. These whole black soybeans feature a green kernel and are processed by low-temperature roasting, making them ready to grind into powder or use directly. In TCM theory, black beans are traditionally associated with nourishing the kidney channel. A versatile pantry grain for home milling, beverages, and culinary use.

Key Selling Points

• Whole green kernel black soybeans with a characteristic green inner core
• Botanical source Glycine max, a staple grain in Chinese food tradition
• Low-temperature roasted and ready to eat or grind
• In TCM theory black beans are traditionally associated with kidney nourishment
• Bulk 25 kg bag suited for milling into soybean powder and five-grain blends

Quality & Sensory

Typically deep black beans with a green kernel when split, firm yet crisp after roasting. The low-temperature roast typically brings a nutty, toasty aroma and a mellow, savory-sweet taste when ground and brewed.

Technical Specifications

Usage Scenarios

• Grind into homemade black bean soy milk or drink mixes
• Mill with other grains into five-grain powder blends
• Add roasted beans to congee and porridge toppings
• Use in baking, snacks, and everyday culinary recipes

Traditional Uses

In Chinese food tradition, black beans are a common daily grain, often cooked into congee, simmered in soups, or ground with sesame and other grains into nourishing powders. In TCM theory, Hei Dou is considered to enter the kidney channel and is traditionally associated with supporting vitality. Roasted beans are a convenient modern form for home milling and seasonal five-grain drinks.

FAQ Q&A