• 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 precautions?

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