Coix-Seed/ Coix lacryma jobi semen/ Yiyiren
Coix seed, Job’s Tears (Coix lacryma-jobi), Adlay, or Adlai, is a tall grain-bearing of the family (grass family) native to and but elsewhere cultivated in gardens as an annual. It has been naturalized in the southern and the tropics.
It is attributive to spleen, stomach, lung and large intestine channels.
Besides the use for ornamental purposes, Coix seed grains are useful as a source of food (cereals) and folk medicine.
+ Using purpose: for food
+ Function: bodybuilding
+ Quality: 100% nature
+ Purity: > 98%
Throughout East Asia, they are available in dried form and cooked as a grain. The grains are generally spherical, with a groove on one end, and polished white in color, though in Japan unpolished yuuki hatomugi, which is unpolished and brown in color, is also available.
In Korea, a thick drink called yulmu cha (literally ” Coix seed tea”) is made from powdered Coix seed. A similar drink, called Yi Ren Jiang (薏仁漿), also appears in Chinese cuisine and is made by simmering whole polished Coix seed in water and sweetening the resulting thin, cloudy liquid with sugar. The grains are usually strained from the liquid but may also be consumed separately or together.
In both Korea and China, distilled liquors are also made from the grain. One such example is the South Korean liquor called okroju (옥로주; hanja: 玉露酒), which is made from rice and Coix seed. In Japan, an aged vinegar is made from the grain.
In southern Vietnam, a sweet, cold soup called “Sâm bổ lượng” has Coix seed as one of its ingredients. This dish derives from the southern Chinese tong sui called qīng bǔ liáng (清補涼; Cantonese: ching1 bou2 leung4).
In Thailand, it is often consumed in teas and other drinks, such as soy milk.
It is also used alongside other herbs in traditional Chinese medicine.
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