Dried White Lotus Seeds Core Removed Soft Texture 200g Bag for Soup and Congee

Dried White Lotus Seeds, known in TCM as Bai Lian Zi (白莲子), from Nelumbo nucifera, are peeled and core-removed seed kernels. Traditionally associated with the spleen and heart channels, they are valued in TCM theory for their mild sweet and astringent nature. Commonly simmered in soups, congee, or sweet decoctions as a gentle everyday food herb.

Key Selling Points

• Peeled white lotus seed kernels with the bitter green core removed
• Botanical source Nelumbo nucifera, the sacred lotus
• Known in TCM as Bai Lian Zi (白莲子)
• Soft, starchy texture that cooks down well in soups and congee
• 200g resealable bag, 12-month shelf life

Quality & Sensory

These lotus seeds are typically creamy white to pale ivory with a smooth, matte surface. Texture is firm and dry when raw, becoming soft and mealy after simmering. Aroma is faint and neutral, and the cooked taste is mild, slightly sweet, and starchy without bitterness.

Technical Specifications

Usage Scenarios

• Simmered in sweet soups such as lotus seed and lily bulb soup
• Added to rice congee for texture and mild sweetness
• Cooked in savory pork or chicken soups
• Used in traditional sweet decoctions with red dates
• Steeped in hot water as a light herbal drink

Traditional Uses

In TCM theory, Bai Lian Zi is traditionally used in formulas that support the spleen and calm the spirit. It is commonly simmered with lily bulb, red dates, or goji berries in sweet soups, or added to congee for gentle daily nourishment. Folk practice often pairs it with other mild food herbs in seasonal autumn and winter dishes.

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