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
Water chestnut starch, Cornstarch
Nutrition
Gluten-free. Chinese folk medicine ascribes many virtues to it.
