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It is an Asian product that comes from the process of collecting, washing and drying a series of natural volcanic roots, is often used to alleviate the effects of withdrawal syndrome in smokers and alcoholics, it is also ideal for maintaining a good functioning of the digestive system.

How to use:

It is recommended as a medicinal drink: a teaspoon of dessert is diluted cold, in just over half a glass of water. Then put on low heat for a couple of minutes until we get a kind of transparent cream, take it warm and we can take 2 or 3 cups a day, and another formula is to do the same but instead of water use three-year tea or kukicha, which will increase the alkalizing effect. And in culinary uses: its ability to thicken, its gelatinous texture and its absence of flavor and gluten make it highly recommended for sauces, pie fillings, stews, you have to dissolve the kuzu with a little water (cold) and then add it to the cooking (at least a couple of minutes before turning off the fire), as a reference we can say that a teaspoon of kuzu is equivalent to a tablespoon of cornmeal. Storage Store in a cool and dry place.

Ingredients:

Kudzu / Pueraria lobata, Wild kuzu root powder.