Alternately, kuzu root can be found in herbal teas. Widely marketed as kakkon, this herbal tea frequently contains a variety of other herbs (typically ginger, licorice and cinnamon) that can be combined to target a variety of ailments. What’s more, kuzu is most often utilized for its ability to help balance the acidity of sweets, and is commonly an ingredient in desserts such as puddings, pies, icing, and atop a variety of cakes. Kuzu’s superior jelling strength, taste, texture and healing attributes make it a great alternative to other natural starches such as arrowroot, and is healthier than processed corn and potato starches. Simply adding crushed kuzu starch to fresh fruit and juice over low heat makes an amazing fruit sauce that will satisfy your sweet tooth, plus it’s a healthier alternative to artificial sugars and syrups.
