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It’s the seed of the Asian water lily and it could be set to shake up the snacking scene. Introducing the lotus seed.
It can be popped – a popular method of playing with ancient grains at the moment – but they are also common in Asian cuisine. In China and Japan they use the seeds as a paste or flour for pastries, biscuits, cakes and desserts.
Generally sold dry, the seeds can also be soaked overnight and directly added to soups, congee or other dishes. Spiced seeds are a popular snack in the …