Why are there brown specs in nuPasta?
November 2, 2020 at 10:32 am, Posted by CMSadmin
The inside of the konjac root is normally white, similar to a potato. When konjac is processed into flour, it is baked dry before being milled into a powder. The baking process slightly varies between our conventional and organic versions, which causes the organic version to oxidize more and turn slightly brown (think about apples turning brown after cutting it open). The brown specs are these oxidized pieces and are perfectly safe to consume.
Comments are closed.