It’s time to start learning about konjac

Konjac also known as konjak, konjaku, konnyaku potato, devil’s tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius), is a plant of the genus Amorphophallus. It is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia (USDA hardiness Zone 6-11). 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.[1] The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm long.

Konjac is grown in the fields, After harvesting, it will be cut and dried as chips,and processed into flour with a special machine. Konjac fine flour is mainly used as raw materials for producing Konjac product. In the recent years, it is also being used as a food additive and demand is growing rapidly.


konjac root
Konjac Root
Konjac flower
Konjac Flower
konjac plant
Konjac Plant
Konjac Leaves
Konjac Leaves

Effectiveness of konjac

Characteristics of konjac

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