Lotus seeds are the edible kernels found in the distinctive seed pod of the lotus plant. They have been a valued food in Chinese, Japanese, and Southeast Asian cuisines for centuries, appearing in both sweet and savoury dishes.
The flavour is subtle and nutty, with a soft, starchy texture when cooked — somewhat reminiscent of a mild chickpea or macadamia. In Chinese cooking, they’re a classic ingredient in sweet soups, mooncake filling (lotus seed paste), and congee. They also appear in savoury dishes like eight-treasure rice and braised preparations.
Lotus seeds are available dried from Asian grocers in Australia, sometimes with the bitter green embryo (germ) already removed. They require soaking before use. Fresh lotus seeds are occasionally available in season and have a more delicate flavour.
How it's made
Nutrition (per 100g)
1 oz is about 28.35 g — roughly 30 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
asian dessert filling
- Lotus paste mooncake
- Eight-treasure congee
- Lotus seed soup
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Where this data comes from
USDA
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Where to next
Your household's take
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