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lotus root
Nelumbo nucifera, also known as Indian lotus, sacred lotus, bean of India, Egyptian bean or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is often colloquially called a water lily. Under favorable circumstances the seeds of this aquatic perennial may remain viable for many years, with the oldest recorded lotus germination being from that of seeds 1,300 years old recovered from a dry lakebed in northeastern China.It has a very wide native distribution, ranging from central and northern India (at altitudes up to 1,400 m or 4,600 ft in the southern Himalayas), through northern Indochina and East Asia (north to the Amur region; the Russian populations have sometimes been referred to as "Nelumbo komarovii"), with isolated locations at the Caspian Sea. Today the species also occurs in southern India, Sri Lanka, virtually all of Southeast Asia, New Guinea and northern and eastern Australia, but this is probably the result of human translocations. It has a very long history (c. 3,000 years) of being cultivated for its edible seeds, and it is commonly cultivated in water gardens. It is the national flower of India and Vietnam.
I feel embarrassed to call what I did here "en papillote". But, it technically is, since I did seal it and bake it. The path to what you see above starts here:
This is what I picked up (among other things) when I went to a fantastic Asian grocery store recently. Is it possible to...
Once you finish the sauce, this is mostly a straight-forward stir-fry. The lime leaf is very prominent in the sauce, but also somehow manages to be complimentary. I'd compare the flavor of the leaf to what it would taste like if there were a mild habanero. It has that unique fruity sort of...
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