Low Temperature Baked Coix Seed Yi Ren Mi 5 Jin Bulk Job’s Tears Grain

Low-temperature baked Coix Seed, known in TCM as Yi Ren Mi (薏仁米), from Coix lacryma-jobi. This hulled and split grain is gently roasted to a light golden tone, a traditional processing method that tames its raw nature. In TCM theory it is sweet and bland, slightly cool, entering the Spleen, Stomach, and Lung channels. Traditionally used in congee, soups, and daily grain blends. Sold as a 5 jin bulk pack.

Key Selling Points

• Identified as Coix lacryma-jobi seed, the classic Yi Ren Mi of TCM
• Low-temperature baking for a milder, nuttier grain
• Hulled and split kernels ready for direct cooking
• Bulk 5 jin pack suited to regular kitchen use
• Neutral original flavor that blends into soups and congee

Quality & Sensory

Kernels are typically ivory to pale gold with a dry, firm texture and a faint toasted grain aroma. After simmering they soften to a chewy, slightly starchy bite with a mild nutty taste and no strong bitterness.

Technical Specifications

Usage Scenarios

• Simmered in congee with rice or millet
• Added to soups and stews
• Cooked as a daily grain porridge
• Blended into multigrain rice mixes
• Used in seasonal home cooking

Traditional Uses

In TCM and folk practice, Yi Ren Mi is traditionally cooked into congee with rice, millet, or red beans, or simmered in soups with ingredients such as Chinese yam and lotus seed. It is often included in daily grain blends and seasonal damp-weather cooking. Baking is a traditional preparation that moderates its cool nature for regular table use.

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