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

Roasted Coix Seed, known in TCM as Yi Yi Ren (薏苡仁), from Coix lacryma-jobi var. ma-yuen. These dried Job's tears seeds are pan-roasted and dried, giving them a warm, nutty character compared with raw coix seed. In TCM theory, coix seed is sweet, bland, and slightly cold in nature, traditionally associated with the spleen, stomach, and lung channels. Roasting is traditionally considered to soften its cooling tendency. Enjoy it in teas, soups, and congee as part of a balanced diet.

Key Selling Points

• Roasted Job's tears seeds prepared for convenient home decoction and cooking
• Botanical source Coix lacryma-jobi var. ma-yuen, a classic TCM grain-like seed
• Roasting gives a toasty aroma and is traditionally preferred for gentler daily use
• Pairs well with adzuki bean, lotus seed, poria, and other soup or congee herbs
• 500g resealable-style pack suitable for tea, soup, and porridge recipes

Quality & Sensory

Typically light yellow to pale brown with a firm, starchy texture and a toasted, nutty aroma from roasting. When simmered or brewed, the seeds typically yield a mild, slightly sweet, grainy taste with a clean finish.

Technical Specifications

Usage Scenarios

• Simmer into congee or porridge with rice and other grains
• Add to herbal soups with adzuki bean, lotus seed, or poria
• Brew as a roasted grain-style tea, alone or with other seeds
• Use in summer dessert soups and traditional seasonal dishes

Traditional Uses

In TCM practice, coix seed is traditionally used in decoctions and food therapy, often paired with adzuki bean for classic red bean and coix seed preparations. It is a common ingredient in four-herb style congee, summer cooling soups, and daily grain teas. Roasted coix seed is traditionally chosen for gentler everyday cooking, and it is frequently simmered with rice, beans, or lotus seed in household recipes.

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