Lotus Seeds
Nelumbo nucifera · lotus seed · graine de lotus
Lotus Seeds: what every chef needs to know
Lotus seeds are the seeds of the sacred lotus, an aquatic plant from Asia used in Chinese, Indian and Japanese cuisine for thousands of years. Fresh seeds are light green, crunchy and lightly sweet, eaten raw or braised as a vegetable. Dried lotus seeds are white and harder, requiring soaking or cooking (30–45 minutes) before consumption. In commercial kitchens lotus seeds are primarily used as a filling for Asian pastries: lotus paste (lianrong) is the classic filling for mooncakes and is made by cooking the seeds, pureeing and sweetening with sugar and oil until a smooth paste forms. The fresh or dried seeds are also used as a medicinal tonic in Chinese cuisine (dim sum soup with red dates and wolfberries). The centre of the seed contains a bitter green embryo (plumula, lotus embryo) that is traditionally removed for sweet preparations but retained in medicinal teas. Lotus seeds are free from EU-14 allergens and suitable for virtually all dietary needs.
Lotus Seeds: nutritional values per 100g (vers)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 168175) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 168175).
Lotus Seeds: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Chinese traditional gebak gegeten during the Midden-Herfstfestival (Mid-Autumn Festival, 8e maanmaand); stuffed with lotus paste and a of twee salted eendendooiers as symbool of the full maan; one of the most iconic Chinese desserts.
sweet Cantonese dessertsoep of lotuszaden, red datums (jujube), wolfberry (goji) and rots-sugar; as sole shui (tongs sui) served after dim sum as spijsvertering-bevorderende tonic.
Taiwanese sole shui of lotuszaden with longan, ginkgo nuts and pandan-blad; served warm of cold as sweet afsluiter of tussendoortje in traditional Taiwanese theesalons.
Lotus Seeds: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Week dried lotuszaden 4-6 hours for boil; remove the bitter green kiem with a cocktailprikker for sweet preparations; boil to completely soft for smooth pureren
Pureer boiled lotuszaden, druk through sieve, boil with sugar and coconut- of slaolie under constant stir to a glanzende, rollende pasta That loskomt of the pan; store in koelkast maximum 5 days
use lotus paste as filling for steamed dim sum buns (mantou, lotus bao); the sweet-neutral profile pairs with the soft baobrood; filling 15-20g per bao
Lotus Seeds: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Lotus Seeds: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Lotus seeds (Nelumbo nucifera) are harvested in August–September in China and other Asian countries. As a dried product they are available year-round via import.
Lotus Seeds: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Lotus Seeds: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
a dry, schone Junmai sake with rice-umami notes pairs with the subtle sweetness and earthy ondertoon of lotuszaden in dim sum and dessertsoepen; the rice-binder-basis is cultureel coherent.
- Junmai Daiginjo
- Junmai sake
the fruity sweetness and high acidity of Riesling Spätlese fit at the sweet lotus paste-preparations and mooncakes; the petrolachtige minerality offers contrast at the rich vulsels.
- Mosel Spätlese
- Pfalz Spätlese
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Lotus Seeds
At what temperature should you store Lotus Seeds?
Store Lotus Seeds at 4-8°C refrigerated (fresh); 15-20°C dry (dried); lotus paste: 0-4°C refrigerated, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Lotus Seeds professionally?
The primary professional technique for Lotus Seeds is Boiling for lotus paste at 100°C for 30-45 min tot volledig zacht. Always verify core temperature with a calibrated probe thermometer.
Does Lotus Seeds contain allergens?
Lotus Seeds is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Lotus Seeds?
Lotus Seeds provides 89 kcal, 4.1g protein and 0.5g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 168175).
When is Lotus Seeds in season?
Lotus Seeds is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
