Nelum Ala Root
Estimated Inventory, lb : 0
Description/Taste
Nelum Ala is a rhizome that varies in size and shape, depending on the specific variety. In Sri Lanka, where the term Nelum Ala is used, the rhizomes average 5 to 10 centimeters in diameter and 10 to 140 centimeters in length, showcasing a diverse range of sizes. The cylindrical, tapered, and tubular rhizomes can be short to long and develop in segmented groupings, resembling underwater sausage links. The rhizome's skin is rough, firm, and taut, appearing in shades of white, brown, buff, and brown-yellow, varying with the specific type. Some rhizomes may also exhibit longitudinal striations on the surface. Underneath the exterior, the flesh ranges in color from ivory, white, to grey-white and is crisp, dense, fibrous, starchy, and aqueous, with a textured, breaking crunch. The flesh also encases numerous holes and chambers that extend the length of the rhizome. When cooked, Nelum Ala develops a slightly softer but still starchy texture and neutral taste, absorbing accompanying flavors within the dish. Select Nelum Ala rhizomes that are heavy for their size, firm, and free of external blemishes or cracks. The rhizomes have a mild, refreshing, and subtly sweet taste reminiscent of water chestnuts and mushrooms.
Seasons/Availability
Nelum Ala is available year-round in Sri Lanka, with peak season from October to March.
Current Facts
Nelum Ala, botanically classified as Nelumbo nucifera, is an aquatic species belonging to the Nelumbonaceae family. The name Nelum Ala is the Sinhalese term for Lotus root in Sri Lanka. Lotus root is known by many regional descriptors worldwide, and it is worth noting that there are hundreds to thousands of different varieties collectively found within the Nelumbo nucifera species. This results in Lotus root appearing in all sizes and shapes in markets. In Sri Lanka, Nelum Ala is a traditional culinary and medicinal ingredient, hand-harvested from plants growing in freshwater. The rhizomes are typically collected around 120 days after planting in warm climates and 150 to 180 days after planting in cooler climates. Though Nelum Ala is sometimes referred to as a root, it is technically a rhizome. Fresh rhizomes are favored for their crunchy texture and mild flavor, which readily absorbs accompanying flavors. Chefs and home cooks throughout Sri Lanka value Nelum Ala for its availability, versatility, and ease of preparation. Nelum Ala is mostly cooked and served in a wide array of savory culinary dishes.
Nutritional Value
Nelum Ala is a source of fiber and has been used in natural medicines throughout Asia as a digestive aid. The rhizomes also provide vitamins B and C to contribute to energy production and strengthen the immune system. Nelum Ala contains minerals in varying amounts, including iron, potassium, calcium, copper, magnesium, manganese, and zinc. These minerals help the body produce proteins for oxygen transport through the bloodstream, balance fluid levels, support bone and tooth development, build red blood cells, and control daily nerve functions. Other uses for the rhizomes in natural medicine include steeping them into tea with honey and ginger as a soothing beverage to help alleviate congestion in the lungs. Sliced Nelum Ala is said to have a visual appearance reminiscent of lungs and is believed to aid in addressing lung issues.
Applications
Nelum Ala has a mild, earthy flavor suited for both fresh and cooked preparations. The rhizomes should be washed, peeled, and trimmed before cooking. During this preparation process, it is recommended to immerse the slices in vinegar, citrus juice, or acidulated water to prevent the flesh from browning. Once prepped, Nelum Ala can be blanched to remove bitterness, cooled, and added to salads or crudité. Nelum Ala salads in Sri Lanka often include aromatics and spices to create a fiery, crunchy, and flavorful dish. The rhizomes are also popularly stir-fried, sauteed, boiled, fried, or pickled. The most popular preparation using Lotus roots in Sri Lanka is Nelum Ala curry. The rich, hearty dish is comprised of cooked rhizomes in coconut milk, spices, and other flavorings. Nelum Ala curry is traditionally served with rice and enjoyed as a main dish. Nelum Ala is also added to stir-fries, simmered into soups, or deep-fried as a crispy snack. The rhizomes are quick-pickled in dishes known as moju and served as a tangy side. Nelum Ala pairs well with aromatics like onions, garlic, and chile peppers, spices, including curry leaves, paprika, cinnamon, turmeric, and fenugreek, fish flakes, pandan, and tomatoes. The rhizomes will keep for 14 days at room temperature and for several weeks when stored wrapped in damp paper towels and placed in a plastic bag in the refrigerator. Nelum Ala is also frozen, canned, or dried for extended use.
Ethnic/Cultural Info
Nelum Ala, also known as Lotus, is revered in Sri Lanka for its flowers. Lotus flowers are sacred in Buddhism, the primary religion in Sri Lanka, and are regarded as symbols of beauty, enlightenment, and purity. It is said that Lotus flowers bloomed from Siddhartha Gautama, or Buddha’s, first seven steps after he was born. Buddha was also later depicted seated on a Lotus flower. Buddhism arrived in Sri Lanka during the 3rd century BCE, and the Lotus flower quickly became a favored bloom to feature in temples and religious imagery. One of the most famous Buddhist landmarks in Sri Lanka is the Nelum Pokuna, also known as the Lotus Pond, located in the city of Polonnaruwa. Nelum Pokuna is a bath that was constructed sometime during the 12th century CE, during the reign of King Parakramabahu. The pond was carved from granite in the shape of a blooming Lotus flower and spans around 7.54 meters in diameter across the top of the pond. The shape of the flower is composed of eight tiers, each growing smaller as they move toward the center, culminating in a bottom tier of 1.62 meters in diameter. Nelum Pokuna is considered an archaeological wonder and is believed to have been constructed as a bathing site for monks.
Geography/History
Nelum Ala is a part of Nelumbo nucifera, a species native to tropical and subtropical regions of Asia. The species has been growing wild since ancient times and has been utilized for various purposes, including medicinal, culinary, religious, and cultural contexts. Within Nelumbo nucifera, numerous varieties exist with different origins across Asia, and some types have expanded into areas of Oceania, Eastern Africa, and other tropical regions worldwide through human introduction and cultivation. Nelumbo nucifera has a strong presence in India, Sri Lanka, and China, and is found both in its natural habitat and in commercial cultivation. In Sri Lanka, Nelum Ala is considered a native plant and thrives in ponds, lakes, slow-moving rivers, and deltas. The species is grown commercially on a small scale across the island, and several parts of the plant are incorporated into culinary and medicinal preparations. Nelum Ala is also valued in Sri Lanka as a religious symbol and temple offering. Today, Nelum Ala is widely available throughout Sri Lanka, and its rhizomes are sold in fresh markets. Processed or dried versions are also offered through select retailers and online storefronts.
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