[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

This is yet another versatile vegetable that is used by people in the Caribbean and Guyana. Katahar also goes by the name Chataigne in Trinidad. This curry is rich with coconut milk and has a kick to it with all of the pepper I put inside. Katahar is usually made for special occasions such as Hindu Weddings, Jhandis (Hindu Prayer services), and holidays, making up the popular seven curry. Family members will get together weeks before the function and clean the Katahar because of how tedious the process is. You may decide to add in shrimp, chicken, or even beef, but I kept it traditional today and did the vegetarian version. It took about an hour and a half for my Katahar to get soft. The cooking time will vary for everybody, and can range from about 45 minutes to 2 hours. Although the process is pretty long, the taste of the Katahar is always worth it in the end.

Ingredients and Measurements:
2 small Katahars (they were about 1.5 lb. each)
2/3 cup coconut milk
3 tbsp. curry powder
2 tbsp. garam masala
1 tsp. ground geera (cumin)
10-12 cloves of garlic (1 head of garlic)
4 wiri wiri peppers (or to your taste, I like mine spicy)
1 scallion sliced
1 small onion sliced
oil
salt to taste
water to cook the Katahar (keep adding until the Katahar seeds are soft/ the amount will vary for everybody)

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