Below is a list of all known varieties for Job's Tears (Adlay). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Adlay (Un-hulled) | The whole seed encased in its hard outer shell, which requires soaking and cooking similar to barley. Used in traditional herbal preparations and regional farming. |
| Adlay (Unpolished) | The hulled seed retaining some of its bran layer. It has a slightly earthier flavor and requires a longer cooking time than polished varieties. |
| Job's Tears (Fermented Whole) | The whole, cooked grain preserved through fermentation, often used in regional Asian condiments and side dishes for its chewy texture and tangy flavor. |
| Job's Tears (Fermented) | The whole, hulled grain that has been fermented (often lacto-fermented). Used in specialty Asian beverages and as a preserved grain for texture. |
| Job's Tears (Hulled Groats) | The seeds with the outer hull removed, the most common form for cooking. They have a chewy, firm texture and mild, slightly sweet flavor, used in soups and as a rice substitute. |
| Job's Tears (Polished) | Hulled seeds that have been polished (like white rice) to remove the bran layer. This results in a faster cooking time and a softer texture. |
| Job's Tears (Puffed/Popped) | The whole grain that has been heated until it expands (pops). Used as a crunchy, airy addition to cereals, granolas, and snacks. |
| Job's Tears (Roasted Tea) | The hulled, roasted groats used whole to brew a mild, earthy, slightly sweet tea (*Hatomugi-cha* in Japan). |
| Job's Tears (Roasted) | The hulled grain that has been dry-roasted. This process enhances the nutty flavor and is often used in traditional Asian teas and savory blends. |
| Job's Tears (Toasted) | The groats lightly toasted before cooking. This process gives them a deeper brown color and a nuttier, more pronounced flavor for use in hot cereals and pilafs. |