​Dried Lotus Seeds (Surinhuad)

Dried Lotus Seeds (Surinhuad)

Product Name: Ядра плодов священного лотоса сушёные, Nelumbo nucifera, Dried Lotus Seeds (Surinhuad), Getrocknete Lotuskerne, Graines de lotus séchées, Semillas de loto secas, เม็ดบัวแห้ง

Product Name: Dried Lotus Seeds (Surinhuad), Nelumbo nucifera

Synonyms: lotus nuts, lotus kernels, lotus seeds.

Parts Used: kernels, fruits, seeds.

Nutritional Value of the Product: proteins, carbohydrates, dietary fiber, starch, potassium, magnesium, phosphorus, iron, B vitamins, antioxidants.

Main Beneficial Properties of the Product: general tonic action, support for the cardiovascular system, sedative and hypnotic action, antidiarrheal effect, improvement of digestion, antioxidant protection, support for reproductive health.

Beneficial for Diseases: Insomnia (G47.0), anxiety disorders (F41), arterial hypertension (I10), ischemic heart disease (I25), irritable bowel syndrome with diarrhea (K58.0), iron deficiency anemia (D50), chronic fatigue (R53.8)

Contraindicated for Diseases: Allergy to products of the Nelumbonaceae family (T78.1), severe chronic renal failure (N18.5), tendency to constipation (K59.0), children under 3 years of age (Z76.2)

Culinary Use: soups, porridges, desserts, sweet drinks, paste for fillings, frying and sautéing, rice additive, components in vegetarian dishes.

Forms and Processed Products: dried fruits, powder, paste, flour.

Geography of Use and Dietary Traditions

Lotus seeds are widely used in countries of East and Southeast Asia, especially in China, Thailand, Vietnam, and India. In China, dried lotus kernels are traditionally part of sweet soups and desserts, and are also used as a filling for mooncakes. In Thailand, they are added to dessert dishes with coconut milk and herbs, and are also consumed boiled as a light snack. In Indian cuisine, lotus seeds (makhana, phool makhana) are roasted and served as a nutritious snack or used in curries and milk sweets. Since ancient times, lotus seeds have been considered a symbol of longevity and spiritual purity, reflected in the cultural and religious traditions of Buddhism and Hinduism. Their consumption is associated with Ayurvedic and traditional Chinese medicine, where they are valued for their calming and strengthening effects.

Toxicity and Food Safety

The product is generally safe with moderate consumption. Individual allergic reactions are possible. Excessive consumption may cause constipation. Gluten-free.

Culinary Recipes with Dried Lotus Seeds

Recipe 1. Sweet Soup with Lotus Seeds and Red Dates

• Ingredients: dried lotus seeds 100 g, red dates 50 g, cane sugar 40 g, water 1 l.
• Preparation Technology: Soak lotus seeds for 4–6 hours, then simmer over low heat for 40 minutes until soft. Add red dates and sugar, cook for another 10 minutes. Serve hot or chilled.
• Nutritional Value of the Dish: 180 kcal, protein 5 g, fat 0.5 g, carbohydrates 40 g per 250 ml serving.
• Culinary Features: A traditional dish of Chinese and Thai cuisine, often served at family celebrations.

Recipe 2. Roasted Lotus Seeds with Spices

• Ingredients: dried lotus seeds 100 g, vegetable oil 15 ml, salt 2 g, turmeric powder 1 g, black pepper powder 0.5 g.
• Preparation Technology: Soak lotus seeds for 4 hours, then pat dry. Roast over medium heat for 10 minutes until golden brown, add salt and spices, mix.
• Nutritional Value of the Dish: 220 kcal, protein 6 g, fat 5 g, carbohydrates 38 g per 50 g serving.
• Culinary Features: A popular snack in India and Nepal, consumed as an alternative to nuts.