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Kuzu is a binding agent which gives food a velvety consistency and a silvery shine. Extracted from the roots of a plant growing wild in Japan. The roots alone can reach a length of up to 2 metres and weigh up to 100 kg. As early as the 12th century, Japanese farmers had developed a method for obtaining starch from the fibres of the Kuzu root.
Use as a binding agent. May be used as a flour alternative for same purpose.
For 500ml of liquid: mash two teaspoons and mix well in cold water. Add to liquid, bring to boil and let sit.
Kuzu starch* (Pueraria lobata)
Store in a dry, cool and dark place.
Indicated on the packaging.
Arche Naturprodukte GmbH, Liebigstr. 5a, D-40721 Hilden, Germany
Galleria Internazionale d.o.o., Predavčeva 6, 10000 Zagreb, CroatiaCountry of origin/ Origin of raw material: Germany/ Japan
|Energy value||1454 kJ / 342 kcal|
|Of which saturated||0,1 g|
|Of which sugars||0,2 g|