Job's Tears (Coix): Practical Guide to Uses, Prep, and Safety
Ever seen those glossy, bead-like grains and wondered what they do? Job's tears (Coix lacryma-jobi) are an old-school grain used in Asia for food and as a herbal remedy. People like them because they cook up like barley, add a chewy texture to soups and porridge, and are easy to find in Asian markets or online.
What Job's tears are and how to use them
Job's tears look like little teardrops. They come as whole grains, polished kernels, or sometimes as flour. Cooked, they taste mild and slightly nutty. Use them like rice or barley: add to soups, make a breakfast porridge, toss into salads after boiling, or grind into flour for flatbreads. A simple way to try them—rinse, soak 1–2 hours, then simmer in 3 parts water to 1 part grain for about 30–40 minutes until tender.
They also appear as tea in some traditions. To make a basic tea, toast a handful of cleaned seeds in a dry pan until fragrant, then simmer for 15 minutes and strain. That makes a comforting, lightly nutty brew. If you prefer ready-made options, look for coix flour in gluten-free baking or pre-cooked packets for quick meals.
From a nutrition angle, job's tears are mostly carbs with a decent hit of fiber and some plant protein. They add bulk and texture to meals and help you feel full without heavy fat. If you want carbs that aren’t just rice or pasta, they’re a good swap.
Safety, dosing, storage, and where to buy
Job's tears are food for most people, but a few cautions matter. If you’re pregnant or breastfeeding, talk to your healthcare provider before using them as a herbal treatment—some traditional uses include diuretic or anti-inflammatory effects that may not be safe in pregnancy. Also check if you have grain allergies or react to related plants.
There’s no standard medicinal dose. For food, use 1/4 to 1/2 cup dry per person. For tea, try 1–2 tablespoons of seeds per cup of water. If using as a supplement or concentrated extract, follow the product label and ask a clinician about interactions with prescription medicines.
Store dry job's tears in an airtight container in a cool, dark place. They keep for months; ground flour is best kept in the fridge. Buy whole grains from Asian grocers, health-food stores, or reputable online sellers. When buying supplements or extracts, prefer brands with clear labeling and third-party testing.
Want to experiment? Start with a simple soup: simmer job's tears with vegetables and a lean protein for a hearty meal. They take a little longer than rice but give a pleasant chew and hold up well in leftovers. Try swapping half your rice for job's tears next time you make a pilaf—it's an easy, low-risk way to add variety to your plate.
