coix seed (Job's tears)
薏米· yi mi
Taste & Role
In Chinese cooking, coix seed is simmered in soups, congees, and sweet desserts, most famously in red bean and coix seed soup. It holds its shape and adds a pleasant chewy bite to long-simmered dishes. It is also a staple of Chinese herbal cooking, where it is prized as a cooling ingredient believed to help the body dispel dampness.
What it is
Coix seed, also known as Job's tears or Chinese pearl barley, is the small, oval grain of a tall grass native to East Asia. The hulled seeds look similar to pearl barley, with a pale beige color and a characteristic dimple on one end. Despite the nickname, it is not true barley and is botanically closer to corn and sorghum.
Nutrition
per 100 g- Calories
- 400 kcal
- Protein
- 6.67 g
- Total fat
- 6.67 g
- Carbs
- 80 g
- Fiber
- 0 g
- Sodium
- 200 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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