Burdock Root is composed of glycosides and tannins as its active principles and also has flavonoids, volatile oils, resin, polyacetylenes, inulin, mucilage, and essential oils. It also contains polyacetylenes that have demonstrated anti-microbial activity.
The root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienned/shredded roots in water for five to ten minutes. The harshness shows excellent harmonization with pork in miso soup.
Many colorants may be pH sensitive and can change or morph at high or low pH levels.
No final color is implied or guaranteed in any final formulation or soap. The customer is responsible for all testing in formulations.