Dried Lotus Seed and Lily Bulb 500g Peeled Coreless White Lotus Seeds Sulfur Free Xiangtan Lotus

Dried white lotus seeds and lily bulb, known in TCM as Lian Zi (莲子) and Bai He (百合), from Nelumbo nucifera and Lilium lancifolium. This 500g jar contains peeled, coreless Xiangtan lotus seeds paired with sulfur-free dried lily bulb. In TCM theory, lotus seed is sweet and astringent, neutral, entering the spleen, kidney, and heart channels, while lily bulb is sweet, slightly cold, entering the heart and lung channels. Traditionally used in gentle soups, congee, and decoctions.

Key Selling Points

• Peeled and coreless white lotus seeds from Xiangtan, Hunan
• Paired with sulfur-free dried lily bulb in a 500g jar
• Lotus seed is traditionally associated with the spleen, kidney, and heart channels
• Lily bulb is traditionally associated with the heart and lung channels
• Natural harvesting and simple drying preserve a clean, mild herbal character

Quality & Sensory

The lotus seeds are typically creamy white, plump, and firm with a smooth surface and a mild, faintly sweet aroma. The lily bulb is typically pale ivory to light yellow with a soft, slightly brittle texture. When simmered, both soften and yield a gentle, subtly sweet taste with a clean, starchy finish.

Technical Specifications

Usage Scenarios

• Simmered in sweet soups with rock sugar
• Cooked into rice or millet congee
• Added to savory herbal soups
• Used in traditional decoctions
• Enjoyed as a gentle daily food ingredient

Traditional Uses

In TCM and folk practice, lotus seed and lily bulb are commonly simmered together in sweet soups or congee, often with rock sugar, red dates, or goji berries. Lotus seed is traditionally used in formulas associated with the spleen, kidney, and heart, while lily bulb is traditionally used in formulas associated with the heart and lung. They are also used in seasonal autumn and winter foods.

FAQ Q&A