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Lotus root

Decorative element par excellence

Lotus root - Product photo

The roots of the lotus plant are also edible. Since lotus is an aquatic plant, the root grows underwater. The rhizome is long with a slightly spherical shape. The skin is white or – if the root is a little older – reddish brown in colour.

The inside of the lotus root looks quite striking. It contains 7 to 9 tube-like tunnels on average, a type of air ducts. That is why the lotus root is often used for decorative purposes: if you cut the root into slices, the holes remain visible. The texture is slightly crunchy, and the taste is mildly sweet.

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Storage advice

  • Transport and storage: Lotus root has the longest shelf life when refrigerated. Nature's Pride recommends a temperature between 2 and 4˚C when transporting and storing the root.
  • Wholesale: Extend shelf life with a place in the refrigerator.

Our lotus roots are grown in:

Thailand

Packaging options

Loose per package of 2 kg

With the EAT ME label on the packaging you communicate quality and freshness. We are of course also open to your wishes regarding a private label.

Recipes & preparation tips

To prepare lotus root, slicing is recommended. In this way, the distinctive air ducts remain visible, for example when the root is used in a soup or a stew. It is also a popular addition to stir-fries. The skin is easily removed with a vegetable peeler. Lotus root is delicious in hot and cold dishes alike.

Lotus Root - Recipes & Preparation Tips

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