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What is arrowroot, what is it made of, and how is it used?

ARROUT (ARROUT) (from the English arrow - arrow and root - root). Collective trading name of starch flourobtained from rhizomes, tubers and fruits of a number of tropical plants. The real, or West Indian, arrowroot is obtained from the rhizomes of a perennial herb of the arrowroot family (Marantaceae) - the arrowroot (Maranta arundinacea L.), growing in Brazil and widely cultivated in Africa, India and other tropical countries. The starch content in them is 25-27%, the size of starch grains is 30-40 microns. The medical name for real arrowroot is arrowroot starch (Amylum Marantae).

Indian arrowroot, or turmeric starch, is obtained from the tubers of the wild and cultivated Indian plant of the pale rhizome turmeric (Curcuma leucorhiza Roxb.), from the ginger family - Zingiberaceae. In contrast to the more common spice C. longa L. with yellow tubers, C. leucorhiza tubers are colorless inside.

Australian arrowroot, obtained from edible canna tubers (Canna edulis Ker-Gawl.) from the Cannaceae family - Cannaceae, is characterized by the largest starch grains - up to 135 microns, visible to the naked eye. Homeland K. s. - tropical America (the ancient culture of the Indians of Peru), but it is cultivated far beyond its range - in tropical Asia, Northern Australia, the Pacific Islands, Hawaii.

Sometimes starch obtained from the most common tropical starch - cassava (tapioca, cassava) - Manihot esculenta Crantz from the Euphorbiaceae family is called Brazilian arrowroot... The highly thickened long lateral roots of this plant, cultivated in all tropics, contains up to 40% starch (Amylum Manihot).

The starch mass obtained from the fruit pulp of bananas (Musa sp., Banana family - Musaceae) is sometimes called guiana arrowroot... Brazilian arrowroot (grain size 25-55 μm) is obtained from Ipomoea batatas (L.) Lam., And Portland one is obtained from Arum maculatum L.

Arrowroot starch has generally the same uses, regardless of source. It is used as a medicinal food product for metabolic diseases and as a dietary remedy for convalescents, with thinness, anemia of the intestines, in the form of mucous decoctions as an enveloping and emollient.

What is arrowroot, what is it made of, and how is it used?

Composition and presence of nutrients
The composition of this product is completely free of fats, so it is almost completely absorbed by the human body. It is classified as a dietary product. Also, arrowroot is consumed by people adhering to a raw food diet, since it does not require heat treatment.
Arrowroot has a tonic effect, normalizes metabolism. Due to the high level of fiber and starch substances, it is used in the treatment of anorexia and intestinal anemia. A hot drink with the addition of arrowroot warms up perfectly and prevents colds. The presence of biologically active substances promotes blood thinning and prevents the formation of blood clots in the vessels.

Arrowroot in cooking
Due to the lack of any taste, this product is widely used in American, Mexican and Latin American cuisines for preparing a variety of sauces, jelly desserts and baked goods. In the process of preparing dishes with arrowroot, a relatively low temperature is required for complete thickening, so it goes well in sauces based on raw eggs and in custards. Also, dishes do not change their color, as, for example, when using flour or other types of starch.
Thicken mixtures at low temperatures (ideal for egg sauces and liquid custards that curdle when heated too much).
Its ability to thicken foods is twice as high as that of wheat flour, and it does not cloud when thickened, so it makes beautiful fruit sauces and gravies.
Finally, it doesn't have the chalky taste that cornstarch has.

What is arrowroot, what is it made of, and how is it used?

How to use
Depending on the required thickness of the final arrowroot dish, add 1 tsp, 1.5 tsp, 1 tbsp. l. for one tablespoon of cold water. After that, mix thoroughly and pour the mixture into 200 ml of hot liquid. The result will be a liquid, medium or thick consistency, respectively. It should also be borne in mind that when the arrowroot is heat treated for more than 10 minutes, it loses all its properties and the liquids take their original state.
Dissolve 1.5 tsp. arrowroot in 1 tbsp. l. cold liquid.
Stir the cold mixture into a cup of hot liquid at the end of cooking.
Stir until thick. This makes about a cup of sauce, soup, or gravy of medium thickness.

For a thinner sauce, use 1 tsp. arrowroot.
If you need a thicker consistency, add - 1 tbsp. l. arrowroot

What is arrowroot, what is it made of, and how is it used?

Tusya Tasya

Thank you, Tatyana, otherwise I have not even met such a word. Now graaamotnayaya The same jelly can be prepared directly raw, vitamins are preserved. It is a pity that we do not have this on sale yet.
Admin
Arrowroot (English arrowroot - starch flour) is a starch made from arrowroot, a tropical plant from South America. Arrowroot is also grown on the islands of Fiji and Brazil. The tubers of the plant are used as raw materials for the production of arrowroot. In this case, dried rhizomes of arrowroot are used, which are ground into flour.

What is arrowroot, what is it made of, and how is it used?

In addition to arrowroot, the roots of tropical cassava and banana pulp are used to make arrowroot, respectively Brazilian and Guiana arrowroot.

In tropical, subtropical and temperate climatic zones, arrowroot is grown as a houseplant. It has fairly large green leaves and small white flowers.
Using arrowroot

The properties of arrowroot have been known to people for over 7000 years. It was used by American Indians for nursing sick and malnourished children and old people.
Storage

After purchasing an arrowroot in a store, it should be poured into an airtight, opaque container and the date of purchase should be indicated on it. This is due to the fact that arrowroot retains its properties only for two months after opening the package.
Calorie arrowroot

The calorie content of arrowroot (starch flour) is 357 kcal per 100 g. It is characterized by a high content of carbohydrates, and its excessive use can lead to obesity.

Useful properties of arrowroot

Composition and presence of nutrients
There are absolutely no fats in this product, so it is almost completely absorbed by the human body. It is classified as a dietary product. Also, arrowroot is consumed by people adhering to a raw food diet, since it does not require heat treatment.

Arrowroot has a tonic effect, normalizes metabolism. Due to the high level of fiber and starch substances, it is used in the treatment of anorexia and intestinal anemia. A hot drink with the addition of arrowroot warms up perfectly and prevents colds. The presence of biologically active substances promotes blood thinning and prevents the formation of blood clots in the vessels.

Arrowroot in cooking
Due to the lack of any taste, this product is widely used in American, Mexican and Latin American cuisines for preparing a variety of sauces, jelly desserts and baked goods. In the process of preparing dishes with arrowroot, a relatively low temperature is required for complete thickening, so it goes well in sauces based on raw eggs and in custards. Also, dishes do not change their color, as, for example, when using flour or other types of starch. Depending on the required thickness of the final arrowroot dish, add 1 tsp.l, 1.5 tsp., 1 tbsp. l. for one tablespoon of cold water. After that, mix thoroughly and pour the mixture into 200 ml of hot liquid. The result will be a liquid, medium or thick consistency, respectively. It should also be borne in mind that when the arrowroot is heat treated for more than 10 minutes, it loses all its properties and the liquids take their original state.

Dangerous properties of arrowroot

In most cases, arrowroot does not cause any allergic reactions and has no contraindications.

However, it is not recommended for people with bleeding disorders, in the postoperative period and people with bleeding ulcers of the gastrointestinal tract.

biankausa
I buy arrowroot pasta, it looks like rice starch. I didn't notice much difference in taste.

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