Arche Naturküche Organic Kuzu

Kuzu starch is made from the roots of a Japanese wild creeper. These roots can grow up to 2 m long and weigh 100 kg. For centuries it has been used to produce a fine starch that acts as a thickener in soups, sauces and desserts.

Kuzu starch is tasteless, so the dishes do not get the typical starchy taste that they often get from other thickeners. Liquids become wonderfully creamy.

Dosage: 2 teaspoons of Kuzu are enough to thicken 500 ml of liquid.

How to use: Crush the kuzu starch with the back of a spoon and mix it in a little cold water until there are no lumps. Add the kuzu paste to the liquid to be thickened. Bring to the boil while stirring constantly (let it boil briefly once).