Kudzu root (Pueraria lobata), a storied staple in traditional Chinese medicine and East Asian cuisine, is prized for its versatility and rich heritage. Harvested from the kudzu vine, this large, tuberous root offers a mildly sweet and earthy flavor that enhances both culinary creations and herbal preparations.

Culinary Applications: A Versatile Ingredient

In the kitchen, kudzu root shines as a natural thickening agent, lending its smooth, silky texture to sauces, soups, and stews. Its starch is a key ingredient in many Asian dishes, offering subtle flavor enhancement while improving the consistency of recipes. A celebrated highlight is its role in "kuzumochi", a traditional Japanese dessert that demonstrates its adaptability. Whether fresh or dried and powdered, kudzu root is a go-to ingredient for chefs seeking natural, authentic flavors.

Herbal Traditions: A Legacy of Wellness

Kudzu root is highly esteemed in traditional medicine for its potential wellness benefits. Known in Chinese herbalism as "Ge Gen", it has been used for centuries to aid digestion, soothe nerves, and provide relief in various treatments. Kudzu root tea, prepared from the dried root or its powder, is a popular remedy enjoyed for its unique flavor and traditional applications. Its enduring reputation bridges ancient wisdom and modern wellness practices.

Botanical and Cultural Identity

• Botanical Name: Pueraria thomsonii
• Common Names: Japanese Arrowroot, East Asian Arrowroot, Pueraria lobata, Ge Gen, Kuzu, Arrowroot Vine, Foot-a-Night Vine, Vine That Ate the South, Kudzu Root, Pueraria Root, Kakkon, Ko-hemp, Chinese Arrowroot, Nepalese Arrowroot