Low Temperature Baked Wheat Germ Whole Grain Wholesale Bulk 500g

Low Temperature Baked Wheat Germ, known in TCM as Xiao Mai Pei Ya (小麦胚芽), from Triticum aestivum. This lightly toasted whole grain germ is a nutrient-rich botanical food traditionally valued in Chinese dietary therapy for supporting digestive wellness and gentle daily nourishment. In TCM theory it is considered sweet and neutral, associated with the Spleen and Stomach channels. Commonly added to congee, soups, and baked goods as a wholesome culinary ingredient.

Key Selling Points

• Low temperature baked wheat germ from Triticum aestivum
• Traditional Chinese name Xiao Mai Pei Ya (小麦胚芽)
• Rich whole grain germ used in TCM dietary therapy
• Lightly toasted for a nutty aroma and crisp texture
• Versatile ingredient for congee soups and baked goods

Quality & Sensory

Typically pale golden to light brown with a fine flaky texture and a warm nutty aroma from low temperature baking. When cooked into congee or soup it softens and imparts a mild toasted grain flavor. The raw germ is crisp and dry with a clean wheat scent.

Technical Specifications

Usage Scenarios

• Stirred into rice or millet congee
• Added to soups and broths
• Mixed into baked goods and dough
• Sprinkled over yogurt or cereal
• Blended into smoothies or grain drinks

Traditional Uses

In TCM dietary therapy, wheat germ is traditionally used as a gentle nourishing grain that supports the Spleen and Stomach. It is commonly cooked into congee with rice or millet, added to soups, or combined with other whole grains for daily meals. Folk practice often pairs it with red dates or Chinese yam to make a simple nourishing porridge.

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