Lotus Seed - Nelumbinis nucifera Semen - Lian Zi - ND Grade

From China

The seed that waits. Lotus seeds are famously long-lived. Seeds recovered from a dry lakebed in Liaoning province were dated at around a thousand years old and still germinated - not a marketing line but a documented result, and part of why the plant carries the meaning it does in Buddhist thought.

Every part of the lotus gets used in China - root, leaf, stamen, seed - and the seed is the one that travelled furthest into food. Lotus seed paste is what is inside a mooncake. The green sprout at the centre of each seed is bitter and is usually pulled out before cooking.

How it is used: soaked, then simmered into congee, dessert soups or bone broth until soft and floury. Mild and faintly sweet, close to a chestnut.

Lotus Seed – Nelumbinis Semen – Lian Zi – ND Grade

Botanical Name: Nelumbinis Semen

Common Names: Lotus Seed / Lian Zi / 莲子/ 蓮子

Grade: ND Grade (Fully tested for pesticides, sulfur, and heavy metals)

Origin: Grown and harvested from organically cultivated lotus fields in China

Product Overview

Lotus Seed, known as Lian Zi, is a time-honored ingredient used in traditional East Asian cooking and classical herbal preparations.

It is appreciated for its mild sweetness, soft texture, and its long history in congee, soups, herbal blends, and dessert-style tonics.

Our ND Grade Lotus Seeds are organically cultivated and naturally dried to preserve their clean flavor, creamy interior, and traditional culinary character.

Free from sulfur, pesticides, and chemical residues, they are suitable for both daily cooking and traditional herbal kitchen recipes.

How to Use

• Soups & Congee

  Add 10–20 g of Lotus Seed to soups or rice porridge until soft and creamy.

• Tea & Traditional Herbal Drinks

  Simmer with red dates, lily bulb, longan, or goji berries for a classic East Asian infusion.

• Culinary & Traditional Blends

  Often paired with Shan Yao (Chinese Yam), Bai He (Lily Bulb), or Da Zao (Red Jujube) in traditional herbal cooking.

Intended Use & Preparation

Not for direct consumption in dry form.

To be prepared and consumed as tea, decoction, soup, or cooked food.

Bring to a boil and simmer for at least 15–20 minutes in soups or decoctions, or cook until fully softened when used in congee or desserts.

Features

• ND Grade — tested for pesticides, sulfur, and heavy metals

• Organically cultivated and naturally dried

• Free of chemical additives

• Food-grade and versatile for soups, teas, and desserts

• Packed in resealable pouches for freshness

• Traceable to the growing region

Traditional Context (TCM Framework)

In Traditional Chinese Medicine (TCM), Lian Zi is traditionally described as sweet and neutral in nature.

It is associated with the Heart, Spleen, and Kidney channels in classical herbal theory and is commonly included in nourishing soups, congee, and family-style herbal recipes.

Lotus Seed is widely used in traditional herbal kitchens for its grounding, harmonizing presence and its role in many classic seasonal and ceremonial dishes.

Important Notes

• Sold as a raw food-grade ingredient, not a finished dietary supplement.

• Store in a cool, dry place away from direct sunlight.

• Best used under the guidance of a trained herbal practitioner.

• These statements have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure, or prevent any disease.