What is konjac made of?
Konjac is a kind of natural food, which has strong water swelling, emulsifying, thickening and gelling properties, and can be used to process foods, such as gel foods. Because of this characteristic of konjac, it can give food a smooth taste, improve the physical properties of food and, most importantly, increase the gelation of food. In daily life, konjac processed foods include konjac tofu, konjac vermicelli, konjac cake, konjac soft candy and so on.
Is konjac taro?
No, many people think that konjac is taro, but they are totally different things. Araceae plants, although at the same time, taro belongs to taro and konjac belongs to taro. The bulbs of taro can be eaten when cooked. Konjac balls need a series of processing to eat, and eating taro is generally petite, and konjac tubers are much larger than taro.
Botanical history of Amorphophallus konjac
Konjac is a perennial herb of Araceae. The earliest written records of China can be found in Erya, an ancient book in the pre-Qin period, and there are also many aliases in China, such as taro, flower snake, south star head, snake head grass, grey grass, mountain tofu and so on.
Distribution range of konjac
Amorphophallus konjac has a long history of cultivation and consumption in China. The suitable planting areas of Amorphophallus konjac in China are mainly distributed in tropical and subtropical humid monsoon climate areas such as southeast mountainous areas, Yunnan-Guizhou Plateau and mountainous areas around Sichuan Basin.