Job’s Tears (Chinese Pearl Barley / Adlay Millet)

Description

Job’s Tears, scientifically known as Coix lacryma-jobi, is a unique, nutrient-rich grain native to Southeast Asia and parts of East Asia. Known by various names across regions—such as Chinese pearl barley, Hato Mugi in Japan, and Adlay millet in the Philippines—this ancient grain is gaining recognition worldwide for its impressive health benefits, versatility, and culinary applications.

Despite its name, Job’s Tears is not a true form of barley. It belongs to the grass family Poaceae and has been cultivated for centuries, both as a food crop and for medicinal use in traditional Chinese and Ayurvedic medicine. The grain gets its name from the tear-shaped seeds that grow on the plant, resembling drops or “tears” hanging from the stalks.

Job’s Tears has a mild, slightly nutty flavor and a chewy texture when cooked, similar to barley or farro. It is commonly used in soups, stews, porridges, salads, and health drinks. In many Asian cultures, it’s also boiled and eaten like rice or added to congees for breakfast. When dried and roasted, it is also used in herbal teas and coffee substitutes.

Nutritionally, Job’s Tears is a powerhouse grain. It is gluten-free and rich in complex carbohydrates, protein, and dietary fiber. It also provides essential micronutrients like iron, magnesium, zinc, calcium, vitamin B-complex, and antioxidants such as polyphenols and flavonoids. One of its standout features is its high protein content compared to other grains, making it ideal for vegetarian and vegan diets.

In traditional Chinese medicine, Job’s Tears is considered a cooling food, believed to detoxify the body, reduce inflammation, and strengthen the spleen and stomach. It’s used as a remedy for joint pain, water retention, and digestive disorders. Its natural diuretic properties make it useful for flushing out excess fluids and reducing bloating.

This grain is also known for its low glycemic index, which helps regulate blood sugar levels. It’s increasingly incorporated into diabetic-friendly diets, weight-loss meal plans, and cholesterol-lowering regimens. Its high fiber content aids in digestion and promotes satiety, helping to manage appetite and support gut health.

Culinary-wise, Job’s Tears is extremely versatile. It can be pressure-cooked or slow-boiled to create a tender, creamy base for meals. It absorbs flavors well, making it a great grain for brothy, savory dishes or lightly sweetened preparations like Asian-style barley water or desserts with coconut milk.

Job’s Tears can also be ground into flour and used for baking gluten-free breads, pancakes, and cookies. In Korean cuisine, it’s fermented to make traditional rice wines. In health-conscious food markets, you’ll often find it in trail mixes, cereal blends, or puffed grain snacks.

From a storage and packaging perspective, Job’s Tears is sold in whole grain form, hulled and polished, in resealable pouches, jars, or bulk bins. It’s best stored in a cool, dry place away from sunlight. Once cooked, it can be refrigerated for several days and is suitable for meal prepping.

Sustainable and hardy, the crop can grow in varied soil and climatic conditions, requiring relatively low water input, which makes it an environmentally friendly alternative to more resource-intensive grains.

In conclusion, Job’s Tears is a forgotten supergrain making a comeback. With its medicinal properties, robust nutritional profile, and adaptability in modern recipes, it serves both culinary and wellness purposes. Its ability to bridge ancient traditions with contemporary dietary trends makes it a valuable addition to any grocery list or pantry.

Quantity is 500 grams