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.
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.
Other ingredients that are considered "cooling" or restorative in Chinese medicines, which are often cooked in a sweetened soup with lotus seeds include:
* Azuki beans (紅豆)
* Job's Tears (薏仁)
* Dried jujubes (紅棗)
* Mung beans (绿豆)
* Asian pear (雪梨)
* Snow fungus (银耳 or 白木耳)
(source from wiki)
Author's Input:
I remember taking these out of the bag and using them to bead a necklace. My mommy came home and one time scream at the sight because I used them all up and she needed them for a dessert she was going to make for my grandma. I love adding these little guys into my snow fungus and Asian pear dessert or papaya. I will post some yummy dessert recipes later.
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