Ingredient Name: Lotus Seeds
Traditional Chinese Name: 蓮子(lián zi)
What is this?
- Dried lotus seeds (also known as lotus nuts) are the interior of the lotus plant
- There are two types of commercial lotus seeds: Brown peel (pictured above) or white (pictured below)
- They are usually cored or split in half in order to remove the bitter tasting germ of the seed
- Lotus seeds are most commonly used in soups or Chinese desserts
How do I prepare it?
- You will need to wash the seeds prior to usage
- Soak the seeds in warm water for at least an hour (although some people will prefer to soak them overnight)
Where can I buy this?
- It is rare to purchase fresh lotus seeds
- You can purchase lotus seeds from either Asian supermarkets in packages, or from speciality stores in bulk
What is the cost?
- A bag is relatively affordable, coming in at around $2.00 CAD / 14 oz
- Lotus seeds are said to relieve heatiness
- They are nutritous, low in fat and restorative to one’s health
- In additiona, lotus seeds benefit the heart, spleen and kidneys
- Some people will consume lotus seeds to help relieve symptoms of diarrhea and improve appetite
- Traditionally, lotus seeds are associated with weddings as the Chinese words mean “continuous sons” and therefore represent the continuation of succession in the family
- Lotus seeds should not be consumed by people who are constipated
- Many lotus seeds have been bleached with perioxide, so be wary of super white lotus seeds
For Chinese desserts, this is a must have for all kitchens. In soups, it’s a semi-must have.
Do you have the recipe for Lian Zi Geng?