Lotus Seed (Makhana)
Euryale ferox
Pronunciation: muh-KHAH-nah
Mild, lightly nutty, crisp when popped
Delicate seeds from lotus ponds, popped into airy, cloud-light bites. Subtle in flavour, big in crunch - a perfect canvas for bold seasonings.
LightAirySnackableGreat with: Chilli • Lime • Cumin +
Did you know?
Makhana seeds are popped at high heat after careful drying - a craft technique passed down through families.
Health benefits
- Naturally gluten-free, light & snack-friendly
- Traditionally enjoyed for satiety and gentle digestion
- A lighter swap for heavy fried snacks
Friendly note: educational only - not medical advice.
Traditional uses
Culinary: Roasted/popped as snacks, folded into curries, or simmered into kheer for a soft, comforting texture.
Medicinal: Referenced in traditional systems for calming and digestive comfort.
In food
- Popped savoury snacks
- Caramel-coated bites
- Kheer & puddings
- Curries
Rituals & blends
- Festive snacks and temple prasad in parts of India
Origin & sourcing
- Country
- India
- Region
- Bihar
- Method
- Smallholder aquaculture; hand-popped in batches
- Season
- Aug–Nov
- Processing
- Sun-dried, roasted, popped; sized and sorted for even crunch
- Certs
- Batch traceability
Storage tips
Keep sealed to protect the crisp. Reseal the pouch after opening.