Tag: Devil s tongue

The konjac plant, a traditional food in many East and Southeast Asian cuisines, is known by several distinct names in the English-speaking world. While 'konjac' is the most widely recognized term, its scientific and common aliases reflect both its unique appearance and its primary component, glucomannan.

Over 90% of all domestically produced konjac in Japan comes from Gunma Prefecture. The konjac plant is known by a variety of other names, including konnyaku, elephant yam, devil's tongue, and voodoo lily. This versatile root is prized in Asian cuisine for its unique texture and high fiber content.

While the name "voodoo lily" might conjure up images of a mysterious, inedible plant, its tuberous root is in fact a source of food in some parts of Asia, but only when processed correctly. A single, striking compound leaf, often mistaken for a small tree, grows from its corm, which is the source of the high-fiber flour known as konjac glucomannan. However, the raw plant contains toxic calcium oxalate crystals that can cause severe irritation if ingested.