mold infestation; researchers continue to explore new ways to preserve fresh lotus seeds, such as radiation processing. Lotus seeds can be processed into moon cake, lotus seed noodles and food in the forms of paste, fermented milk, rice wine, ice cream, popcorn (phool makhana), and others, with lotus seeds as the main raw material. Traditional Eastern medicine claims that fresh lotus seed wine has thirst-quenching, spleen-healing, and anti-diarrheal advantages after drinking, attributed to unspecified bioactive compounds. Lotus seed tea is consumed in Korea, and lotus embryo tea is consumed in China and Vietnam. Stems Young lotus stems are used as a salad ingredient in Vietnamese cuisine, and as a vegetable ingredient for some soup and curry in Thailand, such as keang som sai bua (, lotus stem sour soup) and keang kati sai bua (, lotus stem in coconut milk curry) In northern and eastern regions of India, the stalk of the flower is used to prepare a soup, kamal gatte ki sabji (Hindi: कमल गट्टे की सब्जी) and an appetizet, kamal kakdi pakode (Hindi: कमल ककडी पकौडे). In South Indian states, the lotus stem is sliced, marinated with salt to dry, and the dried slices are fried and used as a side dish. In Kerala (Malayalam: "താമര") and Tamil Nadu, this end product is called thamara vathal. Leaves In China and Korea, lotus leaf tea () is made from the leaves of the lotus. It is also used as a wrap for steaming rice and sticky rice and other steamed dishes in Southeast Asian cuisine, such as lo mai gai in Chinese cuisine or kao hor bai bua (Thai: ข้าวห่อใบบัว), fried rice wrapped in lotus leaf in Thai cuisine. Vietnamese also use lotus leaves to wrap green young rice, cốm, which is eaten in autumn. The leaves impart a unique scent to the soft, moist rice. Flowers In Korea, lotus flower tea (연꽃차 yeon'kkot-cha) is made from the dried petals of the white lotus. The stamens can be dried and made into a fragrant herbal tea (), or used to impart a scent to tea leaves (particularly in Vietnam). This Vietnamese lotus tea is called trà sen, chè sen, or chè ướp sen. Risks The petals, leaves and rhizome can also all be eaten raw, but there is a risk of parasite transmission (e.g., Fasciolopsis buski): it is therefore recommended that they be cooked before eating. Use in water