No plant is more revered in ancient cultures than the sacred lotus. Lotus roots grow in the mud at the bottom of lakes and billabongs and have been eaten as a food source for thousands of years. They have a fascinating natural pattern with air chambers within the tuber which when sliced forms fascinating patters. Each slice is totally unique and has a crunchy texture. #lotusrootgarnish

Each jar contains 12 perfectly formed and totally unique slices perfect for cocktail or food garnishing. They are pickled in brine with the botanicals we used to make gin. Yes thats right they have been steamed in GIN for 6 hours! So they have a delicious gin like flavour and slight heat from the chili which is in the jar with the slices.

• Use the whole lotus root slice to garnish in or on the rim of a glass 
  
• Or you can cut around the shape to make a flower pattern which is visibly striking.
• Use with food aswell as a feature garnish especially good in Ramen or noodle soup. Japanese call Lotus slice Renkon.
• The white lotus will pick up any colour which is is served with to make bright coloured garnishes.

The Lotus roots grow at the bottom of lakes and swamps, the same place crocodiles like to live... Here you can see company founder Lee in a lake in Thailand back in 2014 learning how the Thais harvest and use this amazing and beautiful aquatic plant.

This lotus has a pink flower. The flowers are used in the temples to make merit and the seeds of the lotus are eaten and believed to be an aphrodisiac!

The lotus root is pulled out of the mud slowly and with great difficulty. A small section is left behind which will regrow very quickly over the next few months! They have a food value similar to potato but are crunchy like a water chestnut.

We thinly slice the lotus roots then preserve them in a brilliant blue syrup made from butterfly pea flowers and elderflower.

Ingredients: lotus root slices (40%), vinegar, water, cane sugar, salt, spices (juniper berry, cardamom, coriander seed, chili).