Kudzu root, also known as kuzu, is mostly used as an herb in Traditional Chinese Medicine. Kudzu is often found in Southern foods eaten raw, sautéed, deep-fried, baked and jellied, but if you have a need to harvest kudzu, it must be done with care. Make sure you clearly identify it since it looks similar to poison ivy, and avoid kudzu that has been sprayed with pesticides or chemicals.
Kudzu root can be cooked like potatoes, or dry them and grind them into powder, which makes a great breading for fried foods or a thickener for sauces.
|Pin Yin Name||Ge Gen|
|English Name||Radix Pueraria|
|Latin Name||Radix Puerariae|
|Botanical Name||1. Pueraria lobata (willd.) Ohwi
2. Pueraria thomsonii Benth. (Fam. Fabaceae)
|Other name||Ge Gen, Pueraria Lobata, lpueraria herb, the root of kudzu vine|
|Appearance||Light yellow to white root|
|Smell and Taste||Odorless, a little bit sweet|
|Specification||Whole, lump, powder (We can also extract if you need)|
|Shelf life||2 Years|
|Storage||Store in cool and dry places, keep away from strong light|
|Shipment||By Sea, Air, Express, Train|
1. Radix Pueraria can ease diarrhoea;
2. Radix Pueraria relieves skin rashes and constant thirst;
3. Radix Pueraria eases symptoms of mild respiratory ailments, such as stiff neck and shoulders;
4. Radix Pueraria can promote the production of fluid and relieve thirst.