Lotus Seed

Dalam terapi makanan Tiongkok tradisional

Konteks tradisional, bukan nasihat medis. Ini adalah pandangan bahan dalam masakan terapi makanan klasik — bukan klaim pengobatan.

Lotus seed is traditionally classed as sweet, slightly astringent and neutral, with classical associations to the Spleen, Kidney and Heart. In food therapy it is chosen as a calm, balanced ingredient in nourishing broths.

Red lotus seeds are common in savoury soups; white varieties appear in sweet soups and desserts. Soak dried seeds before a long simmer if you want them fully soft.

• Sumber Chinese Pharmacopoeia, 莲子 (Nelumbinis Semen)