Arroroot (from English arrow - arrow and root - root) is the name of starch flour obtained from fruits, tubers, rhizomes of tropical plants. Used in cooking as a thickener.
The West Indian arrowroot is obtained from the roots of the reed arrowroot growing in tropical countries, Brazil, Africa, and India. The starch content in it reaches 27%. Indian arrowroot is obtained from pale-rhizome turmeric (wild or cultivated) tubers from the ginger family. Australian - from cannabis shoots of the edible cannabis family. This type of arrowroot has the largest starch grains - up to 135 micrometers. The native land of the plant is tropical America, but it is widely cultivated in Hawaii, the islands of the Pacific Ocean, in Northern Australia, and tropical Asia.
Starch obtained from the lateral roots of cassava, tapioca, cassava (ordinary tropical starch) from the family of euphorbia is called Brazilian arrowroot, from the fruit pulp of bananas - Guiana, and from spotted aronnik - Portland. Regardless of the source, it has the same application. It is used as an enveloping and emollient dietary remedy for intestinal anemia, thinness, metabolic diseases.
Advantages of arrowroot or arrowroot starch over other thickeners:
- has no taste and smell;
- exhibits high thickening properties, which are 3 times greater than the effect of the usual wheat flour;
- does not change the color of the final product;
- acquires a jelly-like consistency at a relatively low temperature (up to 50 degrees Celsius);
- Does not cloud with thickening.
What color are arrowroot?
In the context of a fresh tuber white. After processing, the arrowroot flour visually resembles potato starch.
Useful properties and contraindications
The healing features of arroroot have been known to mankind for over 7000 years.
What is the benefit and harm of the product?
American Indians used arrowroot starch to care for the elderly, exhausting children and patients. It normalizes metabolism, has a restorative effect, prevents the appearance of blood clots in blood vessels, promotes blood pressure, does not cause allergies. Due to the high content of starchy substances and fiber, arrowroot is used in medicine to treat intestinal anemia, anorexia. A hot drink with arrowroot starch warms well and resists colds.
Arroroot does not contain fat, therefore it is completely absorbed in the human body. At the same time, any heat treatment kills the beneficial properties of the product.
The calorie content of starch flour is 357 calories per 100 grams. The energy ratio B: W: Y is 0%: 0%: 95% (0.3 grams: 0.1 grams: 84.75 grams).
100 grams of arrowroot contains 0.08 grams of ash, 0.1 grams of dietary fiber, 11.37 grams of water.
Due to the high carbohydrate content, excessive consumption of starch flour can lead to weight gain and obesity.
|Name of nutrients||The nutritional value of starch flour per 100 grams, milligrams|
|Pantothenic Acid (B5)||0,13|
|Folic Acid (B9)||0,007|
|Macro and microelements|
Arroroot can not be used for people after operations, with bleeding ulcers of the gastrointestinal tract, and bleeding disorders.
Starch flour is used in Latin American, Mexican, and American cuisines to create jelly desserts, pastries, Italian hot chocolate, and gravy.
What is useful arrowroot in cooking?
Due to the fact that arrowroot starch thickens well at low temperatures (up to 50 degrees), it goes well with liquid custards and sauces based on raw eggs, which, when heated, coagulate. A distinctive feature of arroroot is that with its use, dishes do not change color, taste, smell. When starch flour is added to pancakes or cookies, it creates a lush, siliceous texture that is similar to the density of dough made from wheat flour. Arroroot is very effective as a thickener for pie fillings.
How to use?
The amount of arroroot introduced depends on the required density of the finished dish and is 5, 10, 15 milligrams of powder per 200 milliliters of water. To avoid lumps, arrowroot starch is first bred in 50 milliliters of cold water. Then pour the mixture into 150 milliliters of hot water, thoroughly mixing until thickened. The result is a liquid (medium or thick) consistency. If the arrowroot is subjected to prolonged heat treatment (more than 10 minutes), its useful properties disappear, and the liquid takes its original state.
Japanese Jelly Dessert "Shining Stars"
- sweet red bean paste - 300 grams;
- granulated sugar - 40 grams;
- water - 190 milliliters;
- fruit starch flour (arrowroot) - 40 grams;
- dark cane sugar - 40 grams;
- kuzuko flour - 30 grams;
- Gold leaf.
- Fill the pan with water, put on fire.
- In a small bowl, mix cane sugar, sifted granulated sugar, water, kuzuko flour. Put on low heat, stir until mixture is homogeneous and begins to thicken. Will it be transparent? Yes. As a rule, after 5 minutes the jelly-like mass is ready, remove it from the heat.
- Roll 10 identical balls of sweet pasta.
- Cut the plastic film into squares measuring 18 x 18 centimeters, prepare the threads for tying the sweet spheres.
- Move the hot arrowroot mass to the center of the square from the film with a wooden spatula, place a ball of sweet paste on top. After that, lift the ends of the polyethylene by wrapping the lumps. Performing this procedure, make sure that the viscous starch fluid wrapped the ball on all sides. Then gently pull the ends of the film and tie it with a thread.
- Dip the formed lumps for 5 minutes in boiling water. The readiness of sweet jelly spheres is judged by the texture and color of the dessert. Arroroot should become solid and transparent.
- Get sweets with a slotted spoon, cool in a bowl with ice.
- Remove the film from the balls, sprinkle with gold leaf on top.
Star Shine Jelly is recommended to be served with fruit.
Italian hot chocolate
This is an ideal dessert that will be appreciated by both children and adults. The first mention of Italian chocolate was recorded in 1560, when a sweet drink was presented to the Duke Immanuel Philibert on the occasion of the transfer of the capital of the Duchy of Savoy from the city of Chambery to Turin. The fame of a fragrant dessert spread widely outside the state. Since then, hot chocolate has been an integral part of Italian cuisine.
A distinctive feature of this dessert is the thick consistency that the natural thickener Arroroot (crushed rhizome of reed arrowroot) gives. It is much more useful than regular flour and potato starch, because it contains substances that strengthen the immune system.
- dark chocolate with cocoa content above 70% - 60 grams;
- cane sugar - 15 grams;
- milk or non-fat cream - 130 milliliters;
- arrowroot (starch flour) - 5 grams;
- orange zest.
- Dilute starch flour in 30 milliliters of cream, pour the rest into a saucepan and bring to a boil.
- Add the diluted arrowroot and sugar to the hot mixture. Boil the resulting mass for 5 minutes until thickened. Remove the pan from the heat.
- Grind the chocolate, quickly mix it into the hot creamy sugar mass. Knead the mixture until smooth.
- Before serving, pour Italian hot chocolate into a bowl, garnish with orange peel.
Due to the thick consistency, it is recommended to eat dessert with a spoon.
Arroroot is a white powder made from an arrowroot plant growing in the Caribbean. This easily digestible starch, which is used in cooking as a thickener for hot sauces, sweet creams, desserts. Morant starch exerts a general strengthening effect on the body, prevents the formation of blood clots (due to blood thinning). The high fiber content causes the use of arrowroot in medicine for the treatment of intestinal anemia, anorexia.
Remember, starch flour retains its beneficial properties for 2 months after opening the package, after a specified period, its nutritional value is reduced by 90%. After purchase, the product is stored in an opaque container, tightly closed.