Arrowroot (eng. arrowroot – starch flour) is starch,
made from arrowroot, a tropical plant from South America.
Arrowroot is also grown on the islands of Fiji and in Brazil. As
The tubers of the plant are used as raw materials for the production of arrowroot. When
this uses dried arrowroot rhizomes, which are frayed
In addition to arrowroot, the roots of the tropical
cassava and banana pulp,
Brazilian and Guiana arrowroot, respectively.
In tropical, subtropical and temperate climatic zones
arrowroot is grown as a houseplant. She has enough
large green leaves and small white flowers.
The properties of arrowroot have been known to people for over 7000 years. It was used
American Indians for nursing sick and malnourished children
and old people.
After purchasing an arrowroot in a store, it should be poured
in an airtight, opaque container and indicate the date of purchase on it.
This is due to the fact that arrowroot retains its properties only in
within two months after opening the package.
Useful properties of arrowroot
Composition and presence of nutrients
Raw arrowroot contains (per 100 g):
Vitamin C 1,9 Potassium, K 454 Vitamin
B3 1,693 Phosphorus,
P 98 Vitamin
B1 0,143 Sodium,
Na 26 Vitamin B5 0,292 Magnesium, Mg 25 Vitamin
B6 0,266 Calcium, Ca 6
The composition of this product is completely free of fats, therefore
it is almost completely absorbed by the human body. It is attributed
to dietary products. Also, arrowroot is used by people who adhere to
a raw food diet, because it does not require heat treatment.
Arrowroot has a tonic effect, normalizes metabolism
substances. Due to the high level of fiber and starchy substances
used in the treatment of anorexia
and intestinal anemia.
Hot drink with added arrowroot perfectly warms and prevents
colds. The presence of biologically active substances contributes to
rarefaction of blood 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 cooking
a variety of sauces, jelly desserts and baked goods. In the process
cooking with arrowroot for complete thickening requires
relatively low temperature, so it blends well
in raw egg sauces and custards. Also, the dishes are not
change their color, such as when using flour or other
types of starch. Depending on the required thickness of the final dish
arrowroot should be added 1 tsp, 1,5 tsp, 1 tbsp. for one dining room
a spoonful of cold water. After it should be thoroughly mixed and poured
mix in 200 ml of hot liquid. The result is liquid,
medium or thick consistency, respectively. You should also consider
the fact that when the arrowroot is heated for more than 10 minutes, it
loses all its properties and liquids return to their original
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 clotting disorders.
blood, in the postoperative period and people with bleeding
In the video you can see what the arrowroot looks like – the same plant,
from the rhizomes of which flour is made. True, due to the small distribution
of this product with us, the video is provided without translation. But it
allows you to fully plunge into the unique atmosphere of growth