The difference between white konjac and black konjac is not very big. The main difference is the color. White konjac is relatively common in our daily life, and the white konjac we usually eat is also white konjac. Black konjac is rarely eaten. White konjac will taste better than black konjac except for its lighter color. Black konjac is not as good as white konjac except for its less common taste, but it is very delicious.
At present, there are a variety of konjac foods sold, including konjac chips, konjac blocks, and konjac meal substitutes. Careful friends may find that all kinds of konjac products have different shapes and colors, for example, konjac chips are generally black, while konjac chips are white.
In fact, this is mainly due to the difference in raw materials and processing methods. As the whole plant of konjac is poisonous, it must be processed before it can be eaten. Generally, the tuber of konjac is ground, the juice is washed away with water, and then lime is added, boiled, and coagulated to form an edible gel.
The black konjac block is directly made from raw konjac through rough processing. Because raw konjac will carry impurities such as skin, the finished product is dark and dark brown.
If the harvested konjac is washed, chopped and dried into raw powder, and then ground into clean fine powder, the refined konjac powder will be obtained. Konjac flour is generally off-white, with almost no impurities, and the particles are very uniform. Konjac silk made from konjac flour is white.
