Lotus Root Flour

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Lotus Root Flour is a granular, off-white or slightly greyish starch made from the roots (technically, rhizomes) of lotus water lilies ("Nelumbo nucifera".)

It is expensive.

An instant lotus root starch is also made.

Hangzhou area in Jiangsu province in Eastern China particularly known for its production.

Substitutes for Lotus Root Flour

Water chestnut starch, Cornstarch

Nutrition for Lotus Root Flour

Gluten-free (obviously). Chinese folk medicine ascribes many virtues to it.

Also called:
Lotus Flour; Lotus Root Powder

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See Also:
Lotus