Lotus Seeds

The lotus or water lily plant is indigenous to Asia — from Iran to China and Japan — and was introduced into Egypt and the Middle East in about 700bc. The plant is very versatile: the roots are eaten as a vegetable and the leaves are used to wrap poultry or sticky rice. The small, creamy white and delicately flavoured seeds produced by the beautiful flower are commonly used in Chinese cooking, especially with duck and winter melon. The seeds are also cooked in oil in India in the same way that popcorn is, and in Vietnam they are used in sweet soups. Best purchased in their dried form and boiled until soft, lotus seeds give a gentle nutty flavour and texture to food. Available: Asian food stores.