seeds of Amorphophallus konjac, Konjak

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Amorphophallus konjac Samen
Amorphophallus konjac, also called Konjak, is a plant species of the family Araceae. The plant’s synonyms include Amorphophallus mairei, Amorphophallus nanus, and Amorphophallus rivierei. Other common names for the plant include konjaku, snake palm, voodoo lily, konnyaku potato, elephant yam, and devil’s tongue. Amorphophallus konjac is originally from the Yunnan province in China. The plant’s cultivation presently takes place in Indonesia, large parts of China, and Japan. The plant consists of a single bi-pinnate leaf which can stretch to a length of 1.3 metres. The leaf is further divides into many leaflets. The purple sadix, which contains the spathe, has a length of 55 cm. The spathe provides the site on which flowers grow. Amorphophallus konjac can measure up to 25 cm across. The people of China, Japan, and Taiwan cultivate the plant to harvest the plant’s corms. The corms are an important source of flour and jelly which are important to each country’s traditional cuisine. The flour, for example, serves as an adequate substitute for gelatin. The Japanese have an alternative way of using corms through first cutting them into thin strips before adding them to a dish called oden. Corm powder gives off a fishy odour which makes it useful for makers of alternative food products for vegans. The incorporation of the powder into fish, shrimp, and scallops ensures that the animal free versions are realistic. The jelly has a more mainstream purpose, especially in the United States. Food companies make snacks and candy out of the jelly and package it for sale. The snacks are known as lychee cups. A non-culinary use of Amorphophallus konjac involves using it to make sponges for use during facial massages. The konjac sponge, as many people call it, does not irritate sensitive skin and can, therefore, be used in place of washcloths and loofahs.
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