[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)

Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

This is a very aromatic sambar recipe prepared with pumpkin and served with rice and idly.

INGREDIENTS:

Chana dal 1 tsp
Coriander seeds ½ tsp
Pepper corn 10 nos
Dry red chillies 4-5 nos
Coconut(grated) 1 tsp
Oil 4 tbs
Mustard seeds ½ tsp
Fenugreek seeds 5 nos
Curry leaves 1 spring
Green chillies 4 nos
Pumpkin(pieces) 1 cup
Turmeric powder ½ tsp
Salt To taste
Tamarind juice 1 cup
Toor dal, 1 cup
Coriander leaves(chopped) 1 tbs

METHOD:

1. Take a pan and add chana dal, coriander seeds, pepper corn, dry red chillies and dry roast and transfer into blender, add finely grated coconut, little water and make smooth paste.

2. Heat oil in a pan and add mustard seeds, fenugreek seeds, curry leaves, green chillies, pumpkin pieces, and saute it.

3. To it add turmeric powder, salt and mix it, cook for 2-3 mins with lid on it.

4. Add tamarind juice, little water and mix it, later cook with lid on for 3-4 mins.

5. Add boiled toor dal, smooth paste, salt, simmer it for 3-4 mins.

6. Atlast add coriander leaves and switch off flame.

7. Now pumpkin sambar udupi style is ready to serve.

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[한국어 정보]
피지 사람들은 양고나 뿌리를 가루로 만들어 술이나 음료처럼 매일 마신다. 그게 바로 카바다. 카바를 마셔보지 않고는 피지를 경험했다고 할 수 없을 정도로 카바는 피지 문화의 중요한 한 부분이다. 큰 맘 먹고 마셔보기로 했다. 몇 번을 짜내자 막걸리와 비슷한 색깔이 된다. 혀가 얼얼해 한동안 말이 나오질 않았다. 카바를 마시 후에 기분이 좋아지는 등 카바의 참 맛을 느끼려면 3개월 이상 장복을 해야 한단다. 선물용 양고나 뿌리다. 피지에선 다른 마을을 방문할 땐 반드시 양고나를 가지고가 족장에게 바쳐야 한다.

[English: Google Translator]
Fijian people make a positive Tarragona root powder daily as a drink and drink and drink . That’s why car Sea . Kava is a drink without looking beyond that you can experience the Fijian kava is an important part of Fijian culture . Eat and drink like it was great to see . Here are a few times and squeeze the rice wine similar colors . The tongue was tingling to be out for a while to say . To feel the true taste of kava kava , etc. Feel-Good stumbles after drinking more than three months must jangbok . Tarragona sow gift amount . When you visit another village In Fiji it must have a yanggo me shall offer to the patriarchs .

[Information]
■클립명: 오세아니아074-피지02-17 피지사람들의 음료 카바/Suva/Kava
■여행, 촬영, 편집, 원고: 김서호 PD (travel, filming, editing, writing: KBS TV Producer)
■촬영일자: 2015년 1월 January

[Keywords]
오세아니아,Oceania,오세아니아,피지,Fiji,Fiji,,김서호,2015,1월 January,수바,Suva,Suva