Kuzu (lat. Pueraria lobata) is a popular Asian plant, "Kuz", "japanese starch" (also found in South America). Kuzu is an excellent vegan alternative to other thickening agents such as gelatine or potato starch. Moreover, the starch found in Kuzu is a rich source of iron, calcium and phosphorus.
Kuzu has many culinary uses - sweet, eg desserts (jelly, jelly, milk desserts) and dry dishes - especially sauces, dips, dressings and soups.
Vegan starch kuzu TerraSana:
- Natural, organic thickener
- stable density, dishes do not splatter
- do not melt the fluids
- does not change the taste of dishes
- works to alleviate the digestive system
- gluten-free
- suitable for vegans
- Suitable for people on diet paleo
- It is alkaline - suitable for acidification of the body
- rich source of iron, phosphorus and calcium and isoflavones
- It accelerates the excretion of toxins from the body
Organic kuzu starch is an excellent, easy-to-use thickener - unlike many other thickening substances, the kuzu is stable at high temperatures and thickened with no delicacy when cooked. Kuzu is ideal for sauces, desserts, soups or sweet stuffing in dough (eg apple pie stuffing). Kuzu has been prized for centuries in Japan because of its health properties, it acts on the stomach and improves digestive function - the kelly starch molecules penetrate the intestines and eliminate discomfort caused by acidification or bacterial infections.
The use vegan kuzu:
For 1 cup of strong density liquid (eg. A dessert), dissolve 1 tablespoon of kuzu in 2 tablespoons cold liquid, mix with the remaining amount of food you want to thicken. For less concentrated (sauces, soups), dissolve 1 teaspoon of teaspoonfuls in 2 teaspoons of cool liquid and mix with 1 cup of concentrated sauce / soup. Mix to a good melt dissolution and get a clear sauce.
