What color is authentic lotus root powder

Authentic lotus root starch usually presents a light pink or light brown color, with a natural and uniform color. The color of lotus root powder is mainly affected by factors such as lotus root variety, processing technology, and degree of oxidation. High quality lotus root powder should avoid bright white or black spots. The color difference of lotus root powder is first related to the raw materials. There are differences in starch content and pigment composition among different varieties of lotus root, and lotus root powder made from red lotus root often has a more pronounced pink tone. Traditional craftsmanship uses manual grinding and natural sedimentation to preserve more natural pigments in lotus root powder, presenting a light and elegant color. Modern mechanized production may result in a whitish color due to excessive bleaching, which may reduce the nutritional value of lotus root powder. Fresh lotus root starch will gradually oxidize when exposed to air, and the color will change from white to light brown, which is a normal phenomenon. However, if it appears grayish black, it may have deteriorated.

Judging the quality of lotus root powder cannot be based solely on color, but also needs to be combined with odor and texture. High quality lotus root powder should have a light lotus root aroma, delicate powder without clumping, and a semi transparent gel like appearance after brewing. Some merchants add pigments or whitening agents to improve the quality of their products. These products have exceptionally bright colors after brewing or do not fade over time. When making a purchase, take a small amount of lotus root powder and rub it in your palm. Natural lotus root powder will slightly heat up and emit lotus root fragrance due to friction, while adulterated products may have a cool feeling like talcum powder.

For daily consumption of lotus root powder, it is recommended to choose products with natural colors and no additives. When brewing, mix with warm water at around 80 ℃, and it can be paired with osmanthus and honey to enhance the flavor. Lotus root starch is rich in mucin and dietary fiber, suitable for people with gastrointestinal weakness as a therapeutic food, but diabetes patients need to control the intake. When storing, it should be sealed and protected from light. After opening, consume it as soon as possible to prevent moisture, clumping, oxidation, and discoloration.