Scientific Name: Nelumbo nucifera Gaertn. Lotus Leaves are dried leaves from the Sacred Lotus plant, prepared in cut pieces for convenient steeping and culinary use.
Also Known As: Lotus Leaves, Lotus Leaf, Sacred Lotus Leaf, Indian Lotus Leaf, He Ye, Lian Ye, Kamal Patra, and Nelumbo Leaf.
What It Is Known For: A traditional leaf ingredient with a mild earthy aroma and leafy, grassy, vegetal, lightly woody, and gently bitter flavour. Commonly used in tea infusions, rice preparations, steaming recipes, food wrapping, and drink blends.
AWAFI MILL Lotus Leaves, also known as He Ye, Lian Ye, Kamal Patra, or Sacred Lotus Leaf, are dried leaves from Nelumbo nucifera. The leaves have a natural green to olive-green colour, visible veins, lightweight texture, mild earthy aroma, and a leafy, grassy, vegetal, lightly woody, and gently bitter character. Lotus Leaves are commonly used for tea infusions, chilled drinks, rice preparations, steaming recipes, and aromatic food wrapping. For infusion, add a small quantity to hot water, cover, steep for several minutes, and strain before serving. For cooking, rinse and soak the leaf pieces in warm water until flexible, then use them to wrap rice, vegetables, chicken, mushrooms, or other suitable fillings before steaming. The leaves are generally used to wrap and flavour food during cooking rather than being eaten as part of the finished dish. Natural variation may occur in colour, piece size, vein pattern, dryness, texture, and aroma. Store tightly sealed in a cool, dry place away from moisture, heat, direct sunlight, and strong odours. Packed without added colours, artificial flavours, fillers, or preservatives.
Scientific Name: Nelumbo nucifera Gaertn. Lotus Leaves are dried leaves from the Sacred Lotus plant, prepared in cut pieces for convenient steeping and culinary use.
Also Known As: Lotus Leaves, Lotus Leaf, Sacred Lotus Leaf, Indian Lotus Leaf, He Ye, Lian Ye, Kamal Patra, and Nelumbo Leaf.
What It Is Known For: A traditional leaf ingredient with a mild earthy aroma and leafy, grassy, vegetal, lightly woody, and gently bitter flavour. Commonly used in tea infusions, rice preparations, steaming recipes, food wrapping, and drink blends.
How to Use: For an infusion, add a small quantity to hot water, steep for 5 to 8 minutes, and strain. For cooking, soak the pieces until flexible and use them to wrap rice, vegetables, chicken, or other fillings before steaming.
Awafi Mill Quality: Carefully selected Lotus Leaves packed without added colours, artificial flavours, fillers, or preservatives. Store tightly sealed in a cool, dry place away from moisture, heat, and direct sunlight.
