Tag: Konjac plant

Derived from the root of a plant native to East Asia, konjac flour has been used for centuries in traditional cuisine and medicine. This unique flour, also known as glucomannan powder, is a versatile, high-fiber, and low-calorie ingredient with multiple health benefits that is now popular worldwide.

Primarily made from the corm, or root, of the *Amorphophallus konjac* plant, konjac gum is a natural, water-soluble dietary fiber known as glucomannan. Native to Asia, this ingredient is valued for its exceptional thickening and gelling properties.

Over 1,000 years ago, the konjac plant was first cultivated in Asia, where its root vegetable properties were used for food and traditional medicine. This same konjac plant is the single ingredient from which shirataki rice is created, making it a popular, low-carb alternative to traditional grain rice.