Amorphophallus konjac


China: the source document initially refers to this plant as “black taro” used as a basis for making “black bean curd”. However, in a note to this statement, the author refers to the “bean curd” as a “…black colored konjac jelly made of the konjac plant” which is the A. konjac cited here. The black taro would be a variety of Colocasia esculenta (L.) Schott

Additional Information

Name Authority:
K. Koch

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