Lotus Root




Lotus root is commonly used in Southern and East Asian cooking. Planted in the soil of pond and river bottoms. It grows up to 4 feet long, separated into segments that look a bit like sausage.

The root has Brown skin which need to peeled before use. It has White flesh with a texture like a raw potato. Lotus root found fresh, vacuum-packed in plastic. If you need to buy you should keep this point in mind Look for heavy, firm lotus roots with no soft spots.

Lotus root change its colour like raw potato once its cut. For best use we should soak it in water with a little vinegar after it’s peeled or sliced to increase its shelf life. When its raw, it has bitter taste. It’s a versatile ingredient that no matter the preparation, from stir-frying to deep-frying, will always keep its crisp-tender texture. Its mild, fresh flavour makes it a great addition to salads and slaws, as well.

lotus root it is a root vegetable from India and China, used widely in Indian, Chinese and Japanese food. It is usually crunchy and is fairly sweet and has a flavour like water chestnut. It has a delicate flavour.

Lotus stem is very healthy being a great source of dietary fibre. Lotus root contains alott of minerals like copper, iron, zinc, magnesium. It also boosts the production of red blood cells and same time It has a high content of vitamin C which helps to protect our body from scurvy and increases immunity.



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