Job’s Tears

by | Oct 22, 2009 | Ingredients | 0 comments

Ingredient Name:

Job’s Tears, Coixseed, Chinese Pearl Barley, Adlay

Traditional Chinese Name:

薏仁 (yì rén)

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  • Job’s tears come from a grain-bearing plant native to East Asia and currently cultivated in most parts of the world
  • It has a higher-than average protein to carbohydrate ratio than other grains
  • In Asia, they are used in a medicinal fashion
  • Some cultures also grind them down into a flour or use them to make beer
  • Although it is known as “Chinese pearl barley”, it is not a part of the barley family
  • When eaten, they have a warm, nutty, slightly sweet flavor
  • Job’s tears can also be used to make tea in some parts of Asia
  • A common ingredient used in soups that are made for the Spring season (to eliminate the wetness and extra moisture from the body)
  • There are 2 types of barley:  raw and fried, both are suitable for soups
  • Dried Job’s tears can be purchased at most Asian grocery stores and some supermarket

How do I prepare it?

          • Simply wash and put into your soups
          • Some people will pre-soak in them water first, but this is up to you.  I just rinse and drop them into my soup
          • I will usually use about 2 tablespoons worth

Any benefits?

  • According to Traditional Chinese Medicine, job’s tears can be used to treat internal dampness and damp-heat conditions, including disorders of the spleen, stomach, lungs, and large intestine.   Specifically, it is used to treat conditions such as rheumatism
  • Job’s tear are diuretic and used to promote urination and treat edema
  • Some believe job’s tears can be used to treat joint pain
  • It is also known as a mild sedative

Any precautions?

  • No significant precautions although consuming too much may lead to dehydration.

Looking to build your basic Chinese Soup Pantry?

This is a great starter video to build our your basic Chinese soup pantry.  A handful of these ingredients are actual amazing with one simple chicken.  It’s your basic Chicken Herbal Soup here!

 

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