Dried Coreless Lotus Seeds Xiang Lian 1000g Hunan Origin for Soup Congee and Herbal Cooking

Dried Coreless Lotus Seeds, known in TCM as Xiang Lian (湘莲), from Nelumbo nucifera, featuring the mature seed kernel with the bitter embryo removed. These hollow, sulfur-free seeds are a classic food-and-medicine ingredient traditionally valued in Chinese herbal cooking. In TCM theory, lotus seed is considered sweet and astringent in flavor and associated with the spleen, kidney, and heart channels. Suitable for soups, congee, desserts, and everyday herbal recipes.

Key Selling Points

• Coreless lotus seeds with the bitter embryo removed for easier cooking and a milder taste
• Botanical source Nelumbo nucifera, known in TCM as Xiang Lian (湘莲)
• New-crop Hunan Xiangtan lotus seeds, a renowned lotus seed region
• Sulfur-free dried seeds sold as edible agricultural produce
• Versatile ingredient for soups, congee, desserts, and herbal decoctions

Quality & Sensory

Typically pale ivory to light yellow with a firm, dry texture and a hollow center where the embryo was removed. The aroma is mild and starchy, and when simmered the seeds typically turn soft and tender with a gentle, subtly sweet taste.

Technical Specifications

Usage Scenarios

• Simmer into lotus seed soups with red dates, lily bulb, or white fungus
• Add to congee and rice porridge for a nourishing breakfast
• Use in desserts, sweet soups, and mooncake or pastry fillings
• Include in herbal decoctions and everyday tonic recipes

Traditional Uses

In TCM practice, lotus seed is traditionally used in nourishing soups and congee, often paired with red dates, Chinese yam, goji berries, or lily bulb. It is a common ingredient in seasonal and family recipes such as four-herb soup and sweet lotus seed desserts, and is traditionally associated with supporting daily wellness through food therapy.

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