[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)

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This is one of the delicious vegetarian and vegan dish you will ever eat. This is a Middle Eastern dish. I adapted it from Najatskitchen but I made some adjustments and additions to her recipe and made it my own way I really thank her for this amazing dish.

Ingredients

1 cup fine brughul washed and drained
1/2 cup semolina
1/4 cup grated onion
1/4 tsp salt or to taste
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp cinnamon
1/4 tsp white or black black pepper
1/2 tsp marjoram
1 cup pumpkin purée

Add all the ingredients together and mix well then knead the dough as you would knead any bread dough. If the dough is stiff just add a little of water like 1/8 cup. The fought should be soft.

The filling :

1 cup chopped onion
2 cups chopped Swiss chard stem part or leave part or all together ( I had only stem )
1/2-3/4 cup cooked chickpeas ( I used the can one). Remove the skin.
1/2 cup chopped walnuts
1/4 cup chopped flat parsley
1/4 tsp black pepper
1/2-1 tsp 7 spices
1-2 tbsp sumac
Salt to taste. Be careful not to add a lot because smuc contains salt too.

Steps:

1-Heat about 3 tbsp oil in a medium pan and over a medium heat, add onion and cook a little then add chopped Swiss chard and cook for a few more minutes or until the onion and Swiss chard are soft.
2-Add chickpeas, parsley and walnuts and cook for a couple of minutes.
3-Add black pepper and 7 spices and cook for one minutes then add sumac and mix well. Check for the salt then turn the heat off.

How to make the kubeh/ kuba

1-Brush a small baking pan about 5×7 inch.
With generous amount of vegetable oil or any oil.
2-Open and level half of the dough amount as first layer.
3-Distribute the filling equally on top of the first layer of the dough then drizzle a little of olive oil or any oil on top.
4-Open and level the second amount of the dough on top of the filling.
5-Brush the top with generous amount of vegetable oil or olive oil or any oil you like.
6-Cut into any shape you like. I top the squares with pumpkin seeds.
7-Bake at 400 F for about 45 minutes or until it is brown from the side and top.

Enjoy

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