Lotus seeds or lotus nuts are the seeds of plants in the genus Nelumbo, particularly the species Nelumbo nucifera. The seeds are of great importance to East Asian cuisine and are used extensively in traditional Chinese medicine and in Chinese desserts. The seeds are most commonly sold in the shelled and dried form. Fresh lotus seeds are relatively uncommon in the market except in areas of lotus root and seed production, where they are sometimes sold as a raw snack.
Food features:Two types of dried lotus seeds can be found commercially; brown peel and white. The former is harvested when the seed head of the lotus is ripe or nearly ripe and the latter is harvested when the seed head is still fully green, but with almost fully developed seeds.
Place of origin:Lotus seeds are also very common in the northern part of Colombia. Specially, in cities like Barranquilla and Cartagena.
Nutrient:
Dietotherapy function:When cooked in clear soups, lotus seeds are believed in Chinese medicine to "clear heat" (清熱) and be particularly nutritious and restorative to one's health, which may explain the prevalence of their use in Chinese cuisine. |