Kudzu root can be found in a couple different forms that can be at home to treat a number of “everyday” ailments. Kudzu can be found as a starch, which is considered its “rock” form, where the root is cleaned and processed to remove the inedible fibers. Kudzu Starch is an expensive starch used in Japan to thicken dishes with, or to coat foods before frying them. You can buy it in chunks, flaked or powdered, and in several grades. The most expensive is the pure, white powder, which is 83% starch. A lesser grade is a slightly-greyish colour, and will be more roughly powdered. It doesn’t leave a starchy taste in what you have thickened, and is translucent when cooked. Most starches or thickeners (such as agar agar, arrowroot, cornstarch, gelatin and potato starch) are slightly acidic. Kudzu, instead, is more alkaline. Some feel this helps give a more balanced taste when used with sugar (which is acidic). Kudzu starch is most commonly used to treat minor indigestion and the symptoms of the common cold, but it can also be used as a remedy for constipation, to stimulate appetite and to calm hyperactive children or minds. Alternatively, kudzu root can be purchased dried, which has the added benefit of containing more water-soluble flavonoids that are often lost during starch production, and can be found in herbal teas.