Job's tears.

Job's tears are the round, pearly grains Thai cooks know as luk duay. Each one is creamy white with a brown groove down one side, a little bigger than a grain of rice. Cooked, they turn soft on the outside and stay pleasantly chewy in the middle, with a mild, slightly sweet taste. You'll often see them in a bowl of warm soy milk at a morning stall, or simmered with sugar as a simple dessert.

Ways to use it

• Simmer with water and a little sugar for luk duay nam tan, and add a splash of coconut milk if you like.
• Spoon cooked grains into hot soy milk with other toppings such as basil seeds or red beans.
• Cook a handful together with rice for a chewier pot of rice.
• Add to chicken or pork bone soup for the last half hour so the grains pick up the broth.
• Toss cooled grains into a salad with cucumber, herbs and a sesame dressing.

Rinse the grains and soak them for a few hours, or overnight, in plenty of water. Drain, cover with fresh water and simmer for about 40 minutes to an hour, until they are soft all the way through but still chewy.

Storing it

Keep the sealed pack in a cool, dry cupboard out of the sun. Once opened, move the grains to a jar with a tight lid and close it after each use. Cooked grains go into the fridge once they have cooled.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the packing date and the certificate.