Pueraria lobata or the East Asian arrowroot, in Sanskrit kudzu, is a climbing plant mainly native to Asia. We can recognize it by large triple leaves and blue or purple flowers.
The Most Valuable Part of Kudzu is the Root
The most used part of this herb is the root, the effects of which have been known to the Far East for more than 2,000 years. Ayurveda describes kudzu primarily as an excellent tonic for the regeneration of muscles and the whole organism. Kudzu root contains valuable isoflavonoids that have cleansing, anticancer, antibacterial, antioxidant and antipyretic effects. Together with other active substances, they strengthen the nervous and circulatory system and have a positive effect on allergies. They also help reduce appetite and reduce the unpleasant symptoms of menopause.
The substances contained in kudzu contribute to good digestion, treatment of diabetes, alcoholism and other addictions. They also help treat upper respiratory tract and skin problems, including allergic rashes, itching and psoriasis. They also relieve muscle pain and help with measles, dysentery and diarrhea. They support the treatment of polio, encephalitis, migraines and traumatic injuries.
Kudzu Contains Hormones Important for the Nervous System
At the end of the 20th century, several studies were devoted to the healing effects of this plant, which confirmed most of the already revealed ancient knowledge of Ayurveda. It has been scientifically proven that the active substances contained in kudzu root stabilize the nervous system and promote the production of serotonin and dopamine. These hormones are responsible for the proper transmission of stimuli to the brain and the interconnection of its individual parts. It has also been confirmed that they act as an important aid in the fight against addictions, support the cardiovascular system and help speed up the regeneration of an exhausted body.
Nutritional Value and Use in the Kitchen
From a nutritional point of view, kudzu is a rich source of iron and other minerals such as sodium and calcium. It contains many carbohydrates in the form of starches, which have a high nutritional value and are therefore also used in the kitchen to thicken food - most people know this method of use due to the availability of kudzu as a white powder in stores. It contains no fats, is easily digestible and prevents stomach acidification.
Ayurvedic Preparations Made of Kudzu
From the Ayurvedic point of view, the concept of six flavors is dominated by the kudzu root, the sweet taste, which effectively reduces vata and pitta and increases kapha.
We offer the ground root of this unique plant in a mixture with other herbs in the Himalayan Ayurvedic Kudzu tea, which contributes to strengthening the muscles and toning muscle tissue and helps to build muscle mass. It also acts as a stimulating tonic and source of energy to strengthen the body's resilience and vitality. For increased physical activity or sports training, we recommend it in combination with the herbal elixir Mamsaprash, where together with the amalaki fruit and Ayurvedic herbs, you will also find ground sesame and cashew nuts.
Choose other products from our Ayurvedic range for the musculoskeletal system and take care of your back, bones and joints in a natural way.
