White Lotus Seeds Bai Lian Zi 500g Dried Coreless Hunan Lotus Seeds for Soup and Congee

White Lotus Seeds, known in TCM as Bai Lian Zi (白莲子), are the dried ripe seeds of Nelumbo nucifera. These Hunan-grown lotus seeds are polished and core-removed, offered in a 500g bag. In TCM theory, lotus seeds are sweet and astringent in flavor and traditionally associated with the spleen, kidney, and heart channels. They are a classic culinary herb for soups, congee, and desserts, suitable for everyday household cooking.

Key Selling Points

• Dried white lotus seeds from Hunan, a well-known lotus seed producing region
• Polished and core-removed for convenient cooking and a cleaner taste
• Botanical source Nelumbo nucifera, a classic TCM food herb
• Large-grain lotus seeds suitable for soups, congee, and sweet desserts
• Sealed 500g bag with 12-month shelf life for easy storage

Quality & Sensory

These lotus seeds typically appear creamy white with a plump, firm texture and a mild, fresh botanical aroma. When simmered, they typically turn soft and starchy with a gentle, slightly sweet taste and no bitter core.

Technical Specifications

Usage Scenarios

• Simmer into lotus seed soups with rock sugar or red dates
• Cook into congee with rice, millet, or other grains
• Add to herbal dessert soups and traditional sweet soups
• Combine with lily bulb, goji berries, or longan in slow-cooked dishes

Traditional Uses

In traditional Chinese practice, lotus seeds are a common food-herb used in household soups, congee, and sweet soups, especially in autumn and winter cooking. They are traditionally paired with red dates, lily bulb, goji berries, longan, or silver ear fungus in slow-simmered dishes. Core-removed lotus seeds are preferred for cooking because they taste less bitter and blend smoothly into both savory soups and desserts.

FAQ Q&A