Lotus seed or Makhana are of great importance to East Asian cuisine, where it is consumed as a kind of health food and are used extensively in Chinese desserts.
Lotus seeds are also used in many Indian recipes like Makhane Kheer, Khoya Makhana, Makhana Halwa, and Mughlai Chicken. They can also be eaten roasted as a healthy and crunchy snack. Crystallized lotus seeds are a popular snack that can be obtained by cooking them in syrup and then being allowed to cool. The most common use of the seed is in the form of lotus seed paste, which is used extensively in Chinese pastries. The paste is also used in Japanese cuisine, as an ingredient in cakes and as a filling in other desserts.
These seeds are coloured brown as they have been harvested when the seed head is fully ripe. Brown peel lotus seeds are brown because the ripened seed has adhered to its membrane. They need to be soaked overnight before consumption, due to the hard textured shell. Lotus seeds are easy to store in their dried form- use plastic containers and store in a cool dry place.
The major nutrients present in lotus seeds include fats, proteins, some starches, iron, calcium, magnesium and zinc. Western research has found many uses for the whole of the lotus plant. The seeds are powerful antioxidants and help fight inflammation and aging. It is said to refresh our system by giving a calming effect. They are sweet to neutral in nature. They are consumed to detoxify the spleen, reinforce the kidneys and nourish the blood.