LOTUS ROOTS
~30 - 40 lbs Sourced from China Lotus Roots aka "Lotus Stem", "Lily Root", "Kamal Kakadi", "Lian-Ou", "莲藕" Lotus roots have a cylindrical shape and brown tan skin with creamy white flesh. Once sliced crosswise, you will see a lace-like design with pea-sized holes. Lotus root is generally three inches in diameter and can grow up to four feet. They have a nutty and sweet flavor with a starchy, crunchy texture between jicama and celery. Lotus roots can be cooked in the broth, stir-fried, braised, or fried with tempura flour. Lotus is available year-round. Handling Tip Selection Lotus roots are firm with a uniform color. Avoid rubbery roots or ones with soft spots. Storage Lotus roots should be stored at 32°F - 34°F (0°C -1°C) with a relative humidity of ninety to ninety-five percent and no mist. The typical shelf life is one to two months. If cut, the shelf life is shortened to no more than seven days. Long-term storage and inconsistent storage temperatures lead to darkening skin, d