Lotus seeds or lotus nuts are the seeds of plants in the genus Nelumbo particularly the species Nelumbo nucifera. The seeds are of great importance and are used extensively in East Asian cuisine, traditional Chinese medicine and Chinese desserts.

The lotus seeds are most commonly sold shelled and dried. Fresh lotus seeds are relatively uncommon in the market except in areas of lotus root and seed production.

Lotus seeds are common in the northern part of Columbia and are referred to as “martillo”. Fresh lotus seeds are usually sold in street markets and are generally eaten raw by the locals.

Two types of dried lotus seeds can be found commercially – brown peel and white peel. The brown peel is harvested when the seed head of the lotus is ripe or nearly ripe. The white peel is harvested when the seed head is still fully green with fully developed seeds.

Brown peel lotus seeds are brown since their membrane adheres to the ripened seed. These seeds are usually cracked in half in order to remove the bitter germ. white pel is soft enough to enable the removl of the germ with the help of a needle.

Dried lotus seeds become yellow brown in color on aging. The sellers of dried lotus seeds may bleach the seeds to make them appear fresh.

Dried lotus seeds must be soaked in water overnight to reduce their hardness and toughness. They can then be added directly to the soups and other dishes.

Fresh lotus seeds are sold in the seed heads of the plant and eaten by breaking the individual seeds out of cone shaped head. The soft rubbery shell that surrounds each seed should be removed before consuming.

Crystallized lotus seeds made by drying lotus seeds cooked in syrup, are a well-loved in China snack and are eaten to celebrate their new year. Lotus seed paste is used in Chinese pastries and in Japanese cuisine, as an ingredient in cakes and other dessert items.
When cooked in clear soups, lotus seeds are believed to “clear heat” and restore one’s health.