A perennial aroid plant (Amorphophallus konjac) of East and Southeast Asia having a single large compound leaf, a purple or dark red spathe, and starchy corms.
The edible corm of this plant or the starch derived from it, sometimes used as a dietary supplement.
Origin of konjac
- Ultimately from Japanese konnyaku from Early Middle Chinese kuə̆’ ɲɨak kuə̆’ betel leaf (also the source of Mandarin jǔ) ɲɨak rush used to make mats (also the source of Mandarin ruò)
From American Heritage Dictionary of the English Language, 5th Edition