[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)

Water (H2O) should be drawn as two hydrogen atoms connected to one oxygen atom by a bond known as a polar covalent bond. There are two lone pairs of electrons on each oxygen atom (represented by the two short lines). The oxygen has a slightly negative charge while the hydrogen has a slightly positive charge. When two water molecules are in the vicinity of one another, the slightly negative oxygen atom of one molecule is attracted to the slightly positive hydrogen atom of the other water molecule and this forms a hydrogen bond. This results in cohesive forces between water molecules.

Oriental Vegetable Curry, a popular version of coconut curry from Thailand.(English Video)
Recipe link :

https://www.tarladalal.com/Oriental-Vegetable-Curry-(–Rotis-and-Subzis)-38897r

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Oriental Vegetable Curry

The famous Thai coconut curry is tweaked to suit the desi palate by adding a coriander-based onion paste and a tongue-tingling spice powder. The flavour and aroma of the paste intensifies when sautéed, enhanced even further by the addition of the dry spice powder. Coconut milk imparts a mellowness, which balances the spiciness very well indeed. All in all, this brilliant sauce becomes a perfect base for colourful and crunchy veggies, making the Oriental Vegetable Curry a really memorable accompaniment that can transform a simple meal of rotis and rice into a special one.

Preparation Time: 10 minutes
Cooking Time: 12 minutes
Makes 4 servings

Ingredients
1 1/4 cups chopped and boiled mixed vegetables
1 cup coconut milk
3 tbsp oil
salt to taste

To Be Ground Into A Smooth Paste
1/2 cup roughly chopped onions
1/3 cup roughly chopped coriander (dhania)
4 green chillies , roughly chopped
4 clove of garlic (lehsun)
12 mm (1/2″) ginger (adrak)
1/2 tsp lemon juice

To Be Ground To A Dry Powder
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms
2 tsp nutmeg (jaiphal) powder

For Serving
steamed rice (chawal)

Method
1. Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
2. Add the mixed vegetables, mix well and cook on a medium flame for 1 minute.
3. Add the coconut milk, and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
4. Add ½ cup water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Add the prepared dry powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6.Serve hot with steamed rice.