Arrowroot Powder Advantages
By Thelma Oliver
Arrowroot plant also known as Maranta arundinacea makes Arrowroot powder that is used for cooking as a thickener. It originated with aborigines of West Indies and with the Arawak Tribe to cure arrow poisoning. It was concluded that the term was taken from that. Brazil, Thailand, Bengal, Philippines, Mauritius and West Africa are teeming with arrowroot plants.
Arrowroot tubers are cleaned, washed twice and drained. It then turns into a pulp and crushed in a wooden mortar until it forms into liquid milk. Pure starch settles at the bottom after being filtered through a strainer. Clean water is added again, mixed, drained and placed on sheets to dry under the sun. The result is arrowroot powder ready for packing, to be placed in air-tight containers or packages.
The arrowroot powder is white and fine, similar to cornstarch. Arrowroot powder is flat, scentless, and as dry as cornstarch and flour. 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. The color of the food remains uninterrupted after arrowroot powder is introduced.
It is less likely to burn because it works under low temperature and can tolerate acidic ingredients or prolonged cooking. 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.
Starch substitutes may be used in lieu of Arrowroot namely, Tapioca Starch, Instant Clear Gel, Kudzu Powder, Potato Starch, Rice Starch and Flour. Some of these starches, however, may not produce the exact results as when the Arrowroot is used as an ingredient 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, lacking in essential proteins, is basically pure carbohydrates. This is the reason why food products made from arrowroot powder/flour is recommended for consumption by elders or infants with chronic stomach problems. Furthermore, the calcium content in arrowroot powder is sufficient to help the body in the regulation of acid and alkali balances.
Arrowroot has little protein making it popular among vegetarians and people with special diet needs. Food commonly containing arrowroot as ingredient would be biscuits, pudding, jellies and cakes. It is customary in Korea to add arrowroot powder in beef tea, milk, veal broth and noodles.
It is specifically used as an article of diet in the form of biscuits, pudding, jellies, and cakes. In Korean cuisine, arrowroot powder is added 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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Views expressed in the article are those of the author and are not necessarily the opinions of CaribbeanChoice, its staff or members.