Stir-Fried Coix Seed Yi Yi Ren 100g Bag Dried Job’s Tears for Tea Soup and Congee

Stir-Fried 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 lightly pan-fried by traditional methods, a common food-and-medicinal botanical. In TCM theory Yi Yi Ren is sweet, bland, and slightly cold in nature, traditionally associated with the spleen, stomach, and lung channels. Sold as a food-grade raw botanical for tea, soup, and congee use.

Key Selling Points

• Dried stir-fried Coix seed, a classic food-and-medicine botanical in Chinese tradition
• Botanical source Coix lacryma-jobi var. ma-yuen, known in TCM as Yi Yi Ren
• Gently pan-fried form is traditionally considered milder and easier on digestion than raw seed
• Convenient 100g resealable-style bag, ideal for daily tea, soup, and congee cooking
• Sourced from Anhui and packed as a simple edible agricultural product

Quality & Sensory

The seeds are typically pale to light golden from stir-frying, with a firm, rounded grain texture and a mild toasted, nutty aroma. Simmered in congee or soup, they typically turn soft and slightly chewy, releasing a gentle, starchy, subtly sweet flavor.

Technical Specifications

Usage Scenarios

• Simmer into congee with rice, red beans, or lotus seeds
• Add to soups and slow-cooked broths for a mild starchy body
• Brew as a light roasted grain-style herbal tea
• Combine with other TCM soup herbs in seasonal home cooking

Traditional Uses

In TCM practice, Yi Yi Ren is traditionally used in congee and decoctions, often paired with red adzuki beans or Fu Ling in dampness-supporting recipes. Stir-fried coix seed is a common household ingredient in southern China, added to summer soups and cooling grain teas. It is also a familiar component of four-herb congee and everyday wellness porridges.

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