If you’ve ever wondered what lotus root tastes like, you’ve come to the right place. The taste of the lotus root is mild, with a somewhat bitter undertone. There are many different varieties, including white, yellow, and purple. The root is best eaten raw, either on a salad or vegetable tray or stuffed into a fancy sandwich. When used in soups, it’s best to add it near the end of the cooking cycle. Otherwise, it can become starchy and sticky. If you’re craving something a little more flavorful, you can try deep-frying the lotus root into a stir-fry or tempura.
Ways to prepare lotus root: boiling and stir-frying. While raw, the mature root has a unique hole pattern and may be difficult to cut. For this reason, it is best to slice or dice the root into small cubes. You can also eat it raw. However, to eat this delicious vegetable, you’ll need a specialized cooking technique, such as a pressure cooker.
What Is A Lotus Root?
Lotus root, also known as Kamal Kakdi in Hindi, is a versatile vegetable used in Indian and Asian cuisines alike. Lotus root is the rhizome of an aquatic plant (the leaves and seeds of the lotus are often cooked with as well). It grows up to 4 feet long and is divided into segments that resemble sausage links when planted in the soil of pond and river bottoms.
The root has a reddish-brown skin (which should be peeled before use) and creamy white meat with a raw potato texture. It’s most commonly found fresh in vacuum-packed plastic, although it’s also available canned, dried, candied, and frozen in slices. Look for heavy and strong roots with no soft patches or bruises.
What Does Lotus Root Taste Like?
Generally, lotus root is not a bitter food, and it has a mild flavor and is considered mild, and its crunchy texture is similar to celery. It retains its tender bite when cooked, but it is best to avoid it during its freshness period.
It has a subtle sweetness and a firm but soft texture, and it has a slightly nutty taste. Compared to the more popular artichoke, the lotus root has a sweeter taste. Unlike other vegetables, the lotus root maintains its crispy texture when cooked, making it an excellent choice for stir-frying.
Is Lotus Root Healthy For Us?
Here are some of the many advantages of kamal kakdi.
- Lotus root is a potent vasodilator and a good supplier of potassium; therefore, it helps manage blood pressure. It aids in the reduction of harmful cholesterol in the bloodstream, and its ingestion lowers the risk of heart attack and avoids artery blockage. Lotus Root contains pyridoxine, which helps control homocysteine levels in the blood and maintain heart health.
- We can protect our bodies against different infections and fungal diseases such as smallpox, leprosy, and ringworm by consuming lotus root. The leaves of this plant can also be used to treat bleeding disorders, excessive perspiration, nosebleeds, and hematuria. It has a considerable amount of vitamin C, making it a valuable source of antioxidants.
- Lotus root has a vitamin B complex that contains pyridoxine, which helps to reduce stress. This substance interacts with nerve receptors in the brain that help to relieve tension, irritation, and headaches.
- Lotus root is also a vital source of vitamin B6, which helps to maintain a balanced mental state. Short-term memory loss, depression, irritability, and concentration problems can be caused by a lack of vitamin B6.
- Because lotus is high in vitamins B and C, it can help you achieve radiant skin and silky smooth hair. Vitamin C helps the body produce collagen, responsible for skin firmness.
- It aids in weight management because it is low in calories and high in fiber. This feature of lotus root prevents you from feeling hungry, reducing your intake of fatty meals. It also helps to stimulate your digestive system, which aids weight loss.
- Lotus root includes a significant amount of fiber, which aids digestion, and it aids in constipation relief while also assuring nutrient absorption through the release of gastric juice. It also increases the intestinal muscles’ peristaltic movement (intestinal contractions), allowing for easy and loose bowel movements.
Lotus Root Side Effects & Allergies
- Despite its nutritious value, lotus root should never be used in place of traditional medicine. Before taking the lotus root to cure any condition, always get medical advice.
- Because the lotus stem is exceptionally high in fiber, gradually increase the amount to allow your body to adjust to the fiber.
- Because the lotus stem grows in dirt, it is tough to clean correctly, and there is a risk of parasite infection if eaten raw or uncooked.
- It should be mentioned that pregnant women should not consume raw lotus stems.
Is It Possible For The Lotus Root To Turn Purple & Still Be Edible?
The purple coloration of lotus root is a typical oxidation response, and you can consume it as is.
The phenolic compounds found in the lotus root are abundant. The phenolic compounds in the air will react with oxygen. If you boil a lotus root in an iron saucepan, the phenolic compounds in the root react with iron ions to produce purple or blue liquid. After boiling for a long time or standing for a long time, the blue complex will turn black, which is a typical oxidation reaction that has no effect on the meal.
When The Lotus Root Turns Green, Can You Eat It?
It is not advised to eat.
The lotus root will not be green under typical circumstances. The flesh of a new lotus root will be light yellow or white once it has been cut. An atypical reaction is the green lotus root. The lotus root is nutrient-dense, with protein, vitamins, and minerals. If stored poorly, minerals, amino acids, trace elements, and other nutrients are susceptible to mildew. Green mold can be found in abundance in nature. These molds will reproduce and expand quickly once they have settled on lotus roots, turning the roots green in appearance. It is not advised to consume it. If you buy this type of lotus root, toss it out and buy a new one right soon.
When Is The Best Time To Consume Lotus Root?
It can be consumed all year, although the best seasons for lotus roots are autumn and winter when the taste is the best.
Lotus root is a frequent food component, and it has a delicate and sweet flavor. You can eat lotus roots throughout the year to fulfill diners’ needs. However, lotus roots are sold in batches during the autumn and winter. The season’s lotus root has the best taste if you’re looking for freshness and flavor.
How To Store Lotus Root?
A lotus root that hasn’t been washed should be wrapped in a moist cloth and preserved in the refrigerator for a week or two. If the ingredient has already been peeled and sliced, keep it cool and use it as soon as possible in a tight container. It’s best to soak the exposed parts in acidulated water, which you can produce by diluting ordinary water with a bit of vinegar or lemon juice. This will help to maintain the color while also removing any bitterness. The best variety to buy is the uncut variety, as it can be stored in the refrigerator for two weeks. The uncut variety should be consumed within one week.
Uses Of Lotus Root
It can be stir-fried on medium heat for three to four minutes. Alternatively, it can be boiled and served with mixed greens and soy sauce. It can also be served over rice. If you’re unsure what to prepare, you can try steamed lotus root. The most common way to prepare this vegetable is as a vegetable.
Lotus Roots are tossed with various spices, and Lotus Root is cooked in Indian families as chips, curries, koftas, and even pickles.
Lotus Roots have been utilized in Japan for their medicinal properties. In terms of culinary use, the slices of Lotus Roots are added as a garnish to soups, stews, or salads to enhance the meal experience. In fact, powdered Lotus Roots are utilized to boost the nutritional value of everyday meals.
It has a slightly nutty flavor. Regardless of whether you’re a fan of lotus roots, you’re sure to enjoy the flavor!
Conclusion
The lotus root has a sweet and crunchy taste during the cooking process. Its flavor is similar to that of swede and a potato, and it is often fried, boiled, and baked. The texture of this vegetable is similar to that of a potato, making it an excellent choice for soups and salads. It can be cooked in any way that a potato would be, as it is in the same plant family.
The flavor of lotus root is similar to that of celery and is mild and sweet, and it has a slightly bitter, watery flavor. It is also a good choice for soups and stir-fried vegetables, and a little bit of salt is enough to give it a bitter taste. As you’ll discover, the texture of the lotus root is mild and can be paired with just about anything. Its mild flavor is ideal for salads and soups, but you may want to tamper with it to make it tastier.