Wild kudzu is widely distributed in my country. It has the effects of producing fluid and quenching thirst, cooling and reducing fire, appetizing, diuretic, relieving hangover, reducing high blood pressure, hyperlipidemia, hyperglycemia, and preventing and fighting cancer.

The fresh Pueraria lobata root of wild Pueraria lobata contains 19% to 25% starch. The processing method is as follows:

1. After digging out the kudzu root, cut off the root neck, insect-infested part and small branch roots, scrape off the fine skin on the surface, and then wash it with clean water.

2. Cut the washed kudzu root into small pieces of 2 to 3 cm long, and grind it with a grinder or refiner. The finer the grinding, the better. Then, put it into clean water and rub it to wash the powder. If the starch is not washed out the first time, you can grind the kudzu residue again with a refiner and rub it for the second time until the starch is washed away.

3. Filtration, sedimentation and rinsing. First use a sieve to filter out the kudzu residue, then use gauze to filter the slurry water and store it in a container. In the filtered starch slurry, add 1% to 2% alum, add 2 to 3 times of clean water and stir evenly to clarify the slurry. After the slurry water has precipitated by itself for 6 hours, pour away the clear water on the upper layer, continue to add clean water and stir evenly. After 3 hours of sedimentation, pour off the supernatant liquid. Repeat this process for many times until the precipitated starch is white and the upper water is clear.

4. Filter out the water from the rinsed starch and then dry it in the sun or oven. This is the finished arrowroot powder, which should be sealed and stored.