Roasted Adzuki Bean and Roasted Coix Seed Jar Chinese Herbal Food Grade 250g

Roasted Adzuki Bean and Roasted Coix Seed, known in TCM as Chi Xiao Dou (赤小豆) and Yi Yi Ren (薏苡仁), from Vigna umbellata and Coix lacryma-jobi. This jar contains dried, roasted decoction pieces traditionally used in Chinese herbal wellness. In TCM theory, adzuki bean is associated with mild sweet and sour flavors and the heart and small intestine channels, while coix seed is associated with sweet and bland flavors and the spleen, stomach, and lung channels. Traditionally prepared as tea, soup, or congee.

Key Selling Points

• Contains roasted adzuki bean and roasted coix seed in dried decoction piece form
• Identifiable TCM herbs Chi Xiao Dou (赤小豆) and Yi Yi Ren (薏苡仁)
• Roasted processing gives a warm, nutty character suitable for daily herbal foods
• Traditional pairing used in Chinese herbal soups, teas, and congee
• Packed in a resealable jar for convenient storage

Quality & Sensory

The roasted adzuki beans are typically reddish-brown with a firm, dry texture and a lightly toasted aroma. The roasted coix seeds are typically pale yellow to off-white with a chewy texture and a mild nutty scent. When simmered or brewed, the liquid is typically light amber with a gentle, slightly sweet and earthy taste.

Technical Specifications

Usage Scenarios

• Simmered as a daily herbal tea or decoction
• Added to soups and stews as a culinary herb
• Cooked into congee with rice or millet
• Used in seasonal food preparations
• Combined with other traditional herbs in home cooking

Traditional Uses

In TCM theory, roasted adzuki bean and roasted coix seed are traditionally used together in decoctions, soups, and congee. They are often paired with ingredients such as poria, lotus seed, or dried tangerine peel. Traditional preparation involves simmering the roasted seeds in water until soft, then drinking the liquid or eating the cooked seeds. This pairing is commonly associated with supporting spleen and stomach wellness in traditional herbal practice.

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