Edible lotus seeds are garnering culinary attention for their rich, gluten-free protein content, along with flavor neutrality and textural versatility. Harvested primarily in India and other areas of Asia from makhana, a flowering plant in the water lily family, the dried and puffed formats of the seeds yield a blank flavor canvas for both savory and sweet stylings.

For example, the dried seeds can be transformed into a silky-smooth sweet paste that boasts a caramelized flavor. Or soak them overnight, remove the green germ and then fry, roast, boil or bake them to produce a firm, chewy texture. The puffed format is reminiscent of crunchy, airy popcorn.

In various forms, lotus seeds are making moves on menus as chefs explore the possibilities. San Francisco’s Harborview Restaurant & Bar serves up Longevity Peach Buns filled with salted egg yolk and lotus seed paste, while Scotch Lodge, in Portland, Ore., uses lotus seeds in a Lotus Esprit cocktail, featuring Japanese whisky, lemon, Genmaicha, lotus seed orgeat and egg white.

Some other potential pairings that pull from a global palate include:

• Adobo
• Baharat
• Berbere
• Chaat masala
• Chamoy
• Cocoa powder
• Flavored sea salts
• Furikake
• Jerk
• Korean barbecue
• Maple-chile
• Tajín
• Togarashi

3 Ways with Makhana

1

Puffed Lotus Seeds – plain or flavored

• Use as elevated croutons for salads, soups and congee.
• Crush for a cooked meat or seafood topper.
• Add as an intriguing finishing textural element to fried rice, scrambled eggs, shakshuka, poke, ceviche, a burrito or a wrap.
• Combine with spiced nuts, pretzels and dried fruits in a bar snack mix.

2

Dried Lotus Seeds – fried, sautéed, roasted, boiled or baked

• Simmer in curries, stews, chili, mushroom ragout or with braised lentils.
• Add to vegetable stir-fries, grain bowls, salads and chutneys.
• Blend into chickpea hummus, nut butters, miso sauces, aïolis and vegetable spreads.

3

Lotus Seed Paste – sweetened

• Apply as a filling or flavoring for doughnuts, pastries, cinnamon rolls, brownies, mochi or mooncakes.
• Blend with caramel, chocolate, cream cheese, macerated berries or kaya.

One Chef’s Take on Makhana

Photo Credit: Mortar & Pestle Bar

“We introduced makhana (lotus seed/fox nut), which is regarded as a superfood. We roast ours and then generously dust it with housemade gujarati dust [a spice blend that features garlic, sesame seeds, desiccated coconut, chile powder and other proprietary spice]. We are going to be using makhana in our salads and street foods next.”
—Akash Kapoor, CEO, Mortar & Pestle Bar, San Francisco

Edible lotus seeds are garnering culinary attention for their rich, gluten-free protein content, along with flavor neutrality and textural versatility. Harvested primarily in India and other areas of Asia from makhana, a flowering plant in the water lily family, the dried and puffed formats of the seeds yield a blank flavor canvas for both savory and sweet stylings.

For example, the dried seeds can be transformed into a silky-smooth sweet paste that boasts a caramelized flavor. Or soak them overnight, remove the green germ and then fry, roast, boil or bake them to produce a firm, chewy texture. The puffed format is reminiscent of crunchy, airy popcorn.

In various forms, lotus seeds are making moves on menus as chefs explore the possibilities. San Francisco’s Harborview Restaurant & Bar serves up Longevity Peach Buns filled with salted egg yolk and lotus seed paste, while Scotch Lodge, in Portland, Ore., uses lotus seeds in a Lotus Esprit cocktail, featuring Japanese whisky, lemon, Genmaicha, lotus seed orgeat and egg white.

Some other potential pairings that pull from a global palate include:

• Adobo
• Baharat
• Berbere
• Chaat masala
• Chamoy
• Cocoa powder
• Flavored sea salts
• Furikake
• Jerk
• Korean barbecue
• Maple-chile
• Tajín
• Togarashi

3 Ways with Makhana

1

Puffed Lotus Seeds – plain or flavored

• Use as elevated croutons for salads, soups and congee.
• Crush for a cooked meat or seafood topper.
• Add as an intriguing finishing textural element to fried rice, scrambled eggs, shakshuka, poke, ceviche, a burrito or a wrap.
• Combine with spiced nuts, pretzels and dried fruits in a bar snack mix.

2

Dried Lotus Seeds – fried, sautéed, roasted, boiled or baked

• Simmer in curries, stews, chili, mushroom ragout or with braised lentils.
• Add to vegetable stir-fries, grain bowls, salads and chutneys.
• Blend into chickpea hummus, nut butters, miso sauces, aïolis and vegetable spreads.

3

Lotus Seed Paste – sweetened

• Apply as a filling or flavoring for doughnuts, pastries, cinnamon rolls, brownies, mochi or mooncakes.
• Blend with caramel, chocolate, cream cheese, macerated berries or kaya.

One Chef’s Take on Makhana

Photo Credit: Mortar & Pestle Bar

“We introduced makhana (lotus seed/fox nut), which is regarded as a superfood. We roast ours and then generously dust it with housemade gujarati dust [a spice blend that features garlic, sesame seeds, desiccated coconut, chile powder and other proprietary spice]. We are going to be using makhana in our salads and street foods next.”
—Akash Kapoor, CEO, Mortar & Pestle Bar, San Francisco