Ingredients: flour from the roots of the Pueraria montana / Kudzu plant

In the kitchen, Kudzu starch is often used to thicken sauces, soups and desserts. It has a high resistance to heat load, which makes it suitable even for cooking at higher temperatures. Its neutral taste allows it not to affect the taste of the food being prepared.

In medicine, kudzu has traditionally been used in some cultures for various purposes, including the treatment of certain ailments. Scientific research on the effectiveness and safety of this plant is still ongoing.

Kudzu (Pueraria montana) starch can be an interesting natural supplement for culinary use, but it is important to follow the manufacturer's recommendations and information on its use.