The methods to identify Pueraria lobata powder are as follows:

Real wild Pueraria lobata powder is generally coarse-grained and white in color with a bit of off-white color. Due to the different methods of restraint. Therefore, the traditional way of making kudzu is to make kudzu in the shape of a cake, which pops into pieces after being dried. Use two fingers to rub the wild kudzu root powder carefully, and you will feel that it has a slightly coarse grainy texture. The snow-white powder produced by general companies is as fine as flour. When rubbed with fingers, it is as smooth as dust. This may be the addition of lotus root starch, tapioca starch, or other edible powders.

2. The color of real wild kudzu powder when brewed is translucent light yellow, and the color is not particularly obvious. Just like the eye color produced by adjusting the wild kudzu powder produced by my family in the first photo above. The kudzu root powder is adjusted into a viscous consistency. After scooping out a spoonful, you will find that it is slightly stringy. But the thread shape is not too long. Also, when you smell the prepared kudzu powder, there is a strong fragrance of kudzu leaves. Here, I believe that fake kudzu root powder will not have a strong kudzu root fragrance, but an indescribable taste. Either it tastes like lotus root starch, or it tastes like sweet potato, or it tastes like something else. Generally, fake kudzu root powder is adulterated, because there are other powders in it, and the color is either black, or not viscous and becomes watery.

3. When you taste real wild kudzu powder, even without adding sugar, the taste is fragrant and palatable, and there is basically no special taste. But the taste is smooth and thick, and the entrance is fragrant. I believe that fake kudzu powder will not feel like this. So it goes without saying that you know the taste. Xiangxiaowu's kudzu powder is quite famous. You can go and check it out, dear.