Below is a list of all known varieties for Lotus Seed. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Lotus Seed (Candied) | Dried, cooked lotus seeds that have been simmered in a sugar syrup. Used as a traditional sweet snack or dessert component. |
| Lotus Seed (Canned in Syrup) | The whole, cooked lotus seeds preserved in a thick sugar syrup. Used directly as a sweet filling for pastries, cakes, and desserts. |
| Lotus Seed (Dehydrated) | The cooked and dried lotus seed. Used for making flour or reconstituting for soups, valued for its long shelf life. |
| Lotus Seed (Dried, Hulled) | The whole, dried kernel of the lotus seed. It requires soaking before cooking and is prized for its starchy texture and subtle, sweet, chestnut-like flavor. |
| Lotus Seed (Fresh) | The whole, green seed harvested from the pod. It is crunchy, bright green, and has a slightly milkier, fresh flavor, often eaten raw as a snack in Asia. |
| Lotus Seed (Glazed/Hardened) | The cooked lotus seeds coated in a thick, clear, hardened sugar glaze. Used as a decorative, traditional sweet snack in Asia. |
| Lotus Seed (Savory Dried) | The cooked and dried lotus seed, seasoned with salt and spices. Used as a high-protein, crunchy, savory snack. |
| Lotus Seed (Shelled, Split) | Dried seeds that have been split in half and often treated to remove the bitter green embryo. Used for faster cooking in soups and desserts. |
| Lotus Seed (Unprocessed/Whole) | The whole seed with the thin, brittle shell intact, often used in traditional medicine, requiring heavy processing before consumption. |