Arrowroot plant also known as Maranta arundinacea makes Arrowroot powder that is used for cooking as a thickener. It was used as a remedy for arrow poisoning which started with the natives of the Arawak tribe in the West Indies. This is how the name arrowroot was coined. The arrowroot plant is now predominantly grown in Brazil, Thailand, Bengal, Philippines, Mauritius and West Africa. The arrowroot plant is abundant in countries like Brazil, Thailand, Bengal, Philippines, Maritius and West Africa. Arrowroot tubers are cleaned, washed twice and drained. It results to a milky liquid after pulverizing the pulp in a wooden mortar. The liquid substance passes through a sieve and the pure starch derived is allowed to settle at the bottom and drained. Clean water is added again, mixed, drained and placed on sheets to dry under the sun. Arrowroot powder is then set for packaging in an air-tight container. Organic arrowroot powder appears to be white and fine that resembles to a cornstarch. Like any common starch or flour, it is bland, odorless and dry. It gives dishes that jell-like consistency like pie, pudding, and gravies or sauces. Starch thickeners are food additives that emulsifies when mixed with liquid at certain proportions. Unlike many starches, arrowroot turns clear as it sets and will not disrupt the color of dishes it is included in. It thickens in the presence of acidic preparations and works under low heat. Thickened sauces with arrowroot powder can stand up through thawing and freezing. Refrain from combining it with dairy-based sauces because it tends to turn slimy. Tapioca Starch, Instant Clear Gel, Kudzu Powder, Potato Starch, Rice Starch and Flour are the commonly used substitute for Arrowroot. Be reminded though that some starch substitutes may not work precisely as the Arrowroot powder does when used in a recipe. Bulk herbs like this are not only useful as a food additive, but also as an alternate to wheat flour in baking. Arrowroot is mainly made up of carbohydrates with little or no proteins. This is the reason why food products made from arrowroot powder/flour is recommended for consumption by elders or infants with chronic stomach problems. It is the only starch with calcium ash, which contains compounds important for the proper maintenance of acid and alkali balances in the human body. Arrowroot has little protein making it popular among vegetarians and people with special diet needs. It is specifically used as an article of diet in the form of biscuits, pudding, jellies, and cakes. It is customary in Korea to add arrowroot powder in beef tea, milk, veal broth and noodles. Arrowroot provides minimal protein so it is widely used by vegetarians and people with special food requirements. Food commonly containing arrowroot as ingredient would be biscuits, pudding, jellies and cakes. In Korea, bulk arrowroot powder is incorporated in beef tea, milk, veal broth and noodles. To find out more about this and other quality bulk herbs, visit More Than Alive.
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