Botanical Plate · 19th c. Scientific AtlasNelumbo nucifera
Heirloom Vegetables & TubersArtisanal Specialty
Sacred Lotus Root (Kamal Kakdi)
Native / Vernacular: [कमल ककड़ी / 莲藕 (Lián'ǒu)]
Nelumbo nucifera·Family: Nelumbonaceae (Lotus family)
Primary Geographic TerroirDal Lake, Kashmir & Hubei Waterways, India
Flavor Profile & Aroma Notes
CrispSubtly SweetCrunchyStarchy
"Fresh water chestnut, floral aquatic sweetness"
Nutritional & Functional Profile
This artisanal specimen is celebrated for its natural terroir character, regional fermentation pathways, and culinary heritage.
Bioactive Compounds & Health Benefits
- ✓Stunning geometric 7-to-9 hole cross-section packed with dietary fiber and Vitamin C
- ✓Contains pyridoxine (Vitamin B6) supporting mood and cardiovascular homocysteine reduction
Identified Active Phytochemicals:
NelumbosideFlavonoidsPolysaccharidesProanthocyanidins
Kitchen & Chef Applications
- Simmered into Kashmiri Nadru Yakhni (lotus root in velvety spiced yogurt cardamom gravy)
- Flash stir-fried in Chinese woks with vinegar, chiles, and garlic for supreme crispness
- Deep-fried into spiced lotus chips or stuffed with minced fillings in dim sum
Artisanal Flavor Pairings
YogurtFennel PowderDry GingerBlack CardamomSoy SauceRice Vinegar
Harvest Season & Pantry Care
Harvest Window:Autumn to Winter (harvested from lake mudbeds)
Storage Guidelines:Submerge in cold acidulated water once sliced to prevent enzymatic browning.