kuzu

Description

Kuzu is the processed root of the Pueraria Thumbergiana or Pueraria Hirsuta Matsum that has traditionally been used to combat fever, intestinal disorders, fatigue and weakness in general. It is very important that the quality and purity of the kuzu is ensured, compared to modern imitations based on arrowroot, sweet potato or corn flour, which are cheaper, but do not produce the effects of the genuine product.

Properties and benefits of kuzu

Kuzu decoction has traditionally been used to promote perspiration and relieve fever when constipated or flu. Children have a yang nature, so the neutral character of the kuzu is very suitable. This food draws excess water from the intestines and lubricates them: it improves the symptoms of diarrhea and constipation. Restores the strength of the intestine so that it recovers peristaltic movements and favors a good level of intestinal flora. In this way, it is especially indicated for constipation of the dilated intestine due to excess fruit, sugar, coffee and artificial drinks. Kuzu provides great relief when the stomach cannot tolerate any liquid or solid.

How to take kuzu?

It is recommended to dilute 2 teaspoons in a glass of cold water and boiling it for 5 minutes, until it acquires a gelatinous consistency, colorless or pink, and almost transparent. Then, it is seasoned with organic Tamari or organic Tamari-shoyu. In culinary preparations, it is used as a natural thickener due to its tasteless taste. Thus, it can also be diluted in cold water and added during the last minutes of cooking soups, vegetables, stews, vegetable pies or cakes (spreading it over its surface before going into the oven). Also, it serves as a dressing in salads or for cooking fish, among others. Its neutral flavor combines perfectly with any sweet or salty food, and it is easily digested thanks to its purity.

Composition of kuzu

Pueraria Thumbergiana Root, Pueraria Hirsuta Matsum Root.