Roasted Coix Seed Yi Mi Ren 100g Dried Job’s Tears for Herbal Tea and Soup

Roasted Coix Seed, known in TCM as Yi Mi Ren (薏米仁), from Coix lacryma-jobi. This dried, low-temperature baked grain is traditionally used in Chinese herbal cooking. In TCM theory it is considered sweet and bland, entering the Spleen and Stomach channels. It is commonly prepared as a daily tea, added to soups, or cooked into congee for gentle traditional wellness support.

Key Selling Points

• Identified as Coix lacryma-jobi, the classic Job's Tears grain
• Low-temperature roasted for a warm, nutty character
• Dried and naturally sun-cured for stable storage
• Traditional TCM ingredient for teas, soups, and congee
• Pre-packaged 100g net weight from Bozhou, Anhui

Quality & Sensory

The roasted grains are typically pale golden to light brown with a dry, firm texture. They have a mild toasted, nutty aroma. When brewed or simmered, the liquid is light and slightly sweet with a soft grain flavor. Texture softens when cooked in soups or congee.

Technical Specifications

Usage Scenarios

• Brewed as a daily herbal tea
• Simmered in soups
• Cooked into congee
• Used in seasonal grain dishes

Traditional Uses

In TCM and folk practice, roasted Coix seed is traditionally used in decoctions, soups, and congee. It is often paired with red beans, lotus seeds, or Chinese yam. The roasting step is traditionally believed to soften its cooling nature and make it more suitable for regular dietary use, especially in damp or humid seasons.

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