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Lotus Seed
The dried seed of the lotus flower, used in both sweet and savoury dishes.
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伝統的な中医食養において
伝統的な文脈であり、医療アドバイスではありません。古典的な食養料理における見方であり、治療の主張ではありません。
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.