Konjac (Amorphophallus Konjac) Liquid Extract Liquid Extract Tincture 15x4 oz
Product Details
- Size: 15x4 oz
- Brand: HawaiiPharm
- Ingredients: ONLY Organic or Wild Harvested dried parts of plants. Other ingredients: vegetable glycerine, organic grain alcohol, crystal clear water. Contains NO sugar, yeast, mold, corn, salt, wheat, soy, artificial color, dairy foods, preservatives or synthetic pesticides or fertilizers.
Features
- Highest Strength, Super concentrated liquid extract!
- Not filtered - crude extract of first extraction!
- Contains ONLY natural ingredients!
Product Description
Konjac, also known as konjak, konjaku, konnyaku potato, devil\\\'s tongue, voodoo lily, snake palm, or elephant yam, is a plant of the genus Amorphophallus. It is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia. It is a perennial plant, growing from a large corm up to 25 cm in diameter. The single leaf is up to 1.3 m across, bipinnate, and divided into numerous leaflets. The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm long. The corm of the konjac is often colloquially referred to as a yam, although it bears no marked relation to tubers of the family Dioscoreaceae. Sashimi konyaku, usually served with a miso-based dipping sauce rather than soy sauce. Konjac is grown in India, China, Japan and Korea for its large starchy corms, used to create a flour and jelly of the same name. It is also used as a vegan substitute for gelatin. In Japanese cuisine, konjac (konnyaku) appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt. It is valued more for its texture than flavor. Ito konnyaku is a type of Japanese food consisting of konjac cut into noodle-like strips. It is often used in sukiyaki and oden. Konjac is consumed in parts of China\\\'s Sichuan province; the corm is called moyu, and the jelly is called \\\"konjac tofu\\\" or \\\"snow konjac\\\". The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous. Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. It can also be used for facial massage accessories which are currently popular in Korea.
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