Yunnan Old Variety Coix Seed Broken Job’s Tears Mojiang Glutinous Coix Grain 500g

Yunnan Old Variety Coix Seed, known in TCM as Yi Ren Mi (薏仁米) or Yiyiren, from Coix lacryma-jobi, is a semi-crushed grain from Mojiang, Yunnan. In TCM theory it is sweet and bland, slightly cool, entering spleen, stomach, and lung channels. Traditionally used to support gentle fluid balance and digestive comfort. Commonly cooked as congee, soup, or grain tea. Store at room temperature and consume within 12 months.

Key Selling Points

• Old Yunnan variety coix seed from Mojiang, a traditional growing region
• Semi-crushed processing for easier cooking and faster release of nutrients
• Known in TCM as Yi Ren Mi (薏仁米), a sweet bland slightly cool grain
• Versatile kitchen grain for congee, soups, and herbal teas
• 500g sealed bag with 12-month shelf life at room temperature

Quality & Sensory

The grains are typically off-white to pale ivory with a slightly irregular semi-crushed texture. Aroma is mild and grain-like. After cooking, the texture becomes soft and slightly chewy with a neutral, subtly sweet taste that blends well in congee and soups.

Technical Specifications

Usage Scenarios

• Cooked as coix seed congee with rice or millet
• Simmered in soups with other grains or vegetables
• Boiled as a simple grain tea
• Added to seasonal porridge or culinary grain mixes

Traditional Uses

In TCM tradition, Yi Ren Mi is often cooked as congee or decoction to support spleen and stomach comfort and gentle fluid balance. It is commonly paired with red beans, lotus seeds, or millet in everyday soups and porridges. Folk practice also uses it in seasonal grain teas, especially during humid months.

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