 |
 |
 |
 |
|
|
|
|
|
Use Since the late 1990's the Egyptian Lotus has once again gained a footing as a spice or flavor of sorts. It is sharply bitter and can add that bitter accent when used during food preparation. This spice like usage dates back to the Ancient Egyptians who used it in a variety of foods including bread. Egyptian Lotus tea is a common use of the flower. Users mix the dried flower with boiling water and let it steep for about 15 minutes. The extract is also a widely used form. In this form, the essence of the flower is reduced to an ultra pure liquid or resin. Those that believe in the medicinal qualities of the Egyptian Lotus usually opt for the extract. Another alternative usage is in alcohol. Some add Egytian Lotus leaves, like mint leaves, to alcohol and mixed drinks. Many Egyptologists claim that the Ancient Egyptians commonly used the flower by mixing it with wine. Its use as a spice of sorts is most prevalent in Asian countries. Although widely known beyond Asia, high cost due to low production is a hinderance. Links to more resources on the subject of use can be found here. If you have information in this area that others may find helpful, you may contribute it here. |
 |
 |
 |
 |
