Organic Kuzu Root Starch is a versatile thickener that dissolves
quickly in any cold liquid and has no perceptible taste. It is very low
in calories, contains no fat and is an easily digestible source of
complex carbohydrates—only 8 grams per serving. Kuzu binds more strongly than
arrowroot. Kuzu is handcrafted, natural, and uniquely nourishing.
Organically
certified, wild roots are hand harvested from December to March when
the sap gathers in the root, carried down from the mountains on
backpacks and cleaned. Each root is hand-cut into chunks that are
crushed into fibers, soaked and rinsed, creating a thick paste. The
paste is repeatedly washed and filtered in cold mountain spring water
until it becomes a pure white starch. The kuzu starch is then allowed
to dry naturally for 90 days, crushed into small chunks and packed.
The
kuzu (Pueraia lobata) plant is a prolific, tough, fibrous vine with
heart-shaped leaves that was used as a food in China for more than
2,000 years, and praised in Japanese poetry and legend as a bracing
health food and ideal thickener for over one thousand years. Its roots
are among the largest in the world, ranging in length from three to
seven feet and weighing between 200 to over 400 pounds. Traditionally
the leaves, seeds, flowers and roots were used in making vegetable
dishes, noodles, dumplings, beverages, desserts and pickles. The vines
were used to weave baskets and in making clothing, fishing line, and
paper.
Organic Kuzu Root
Starch can be used to thicken soups and stews, sauces and gravies. Use
it to prepare delicious vegetable dishes such as Lo Mein, Chow Mein,
sweet and sour vegetables, and glazed vegetables. Great for puddings,
pie fillings, custards, and many desserts.
Was this information helpful to you? Share it with others:
