WAIE (whatamieating.com)


This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

 

The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.

She will be greatly missed.

Description: Lotus root. The lotus root is particularly delicious in winter, when the starchy root of the lotus plant is rich in vitamin C and iron. Select plump, unblemished roots that are pinched off in sections somewhat like sausage links. After cutting, it should be soaked in vinegared water to prevent discolouration. Lotus root has a reddish-brown skin around crisp white flesh, and should be peeled before use. It is used in marinated salads and simmered and deep-fried dishes. When sliced a beautiful symmetrical pattern is revealed.