Konjac corm / konnyaku flour
The toxic corm of Amorphophallus konjac and the glucomannan flour milled from it, which sets into a firm, heat-stable konnyaku gel when cooked with limewater.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Fruit, vegetables and seaweeds
Agar / kanten
A gelling polysaccharide extracted from red seaweeds, sold as kanten strips or powder; it sets firm at a low concentration and stays solid until about 85 °C.