Arroroot (English arrowroot - starch flour) is a starch made from arrowroot, a tropical plant from South America. They also grow arrowroot on the islands of Fiji and in Brazil. The tubers of the plant are used as raw material for arrowroot production. In this case, dried arrowroot rhizomes are used, which are ground in flour. In addition to arrowroot, tropical cassava and banana pulp roots, respectively Brazilian and Guiana arroroot, are used to make arroroot. In tropical, subtropical and temperate climatic zones, arrowroot is grown as an indoor plant. It has large enough green leaves and small white flowers.
The arrowroot's properties have been known to people for more than 7000 years. It was used by American Indians to feed sick and exhausted children and elderly. After acquiring the arrowroot in the store, it should be poured into a sealed opaque container and indicate the date of purchase in it. This is due to the fact that arrowroot retains its properties for only two months after opening the package. The caloric content of arroroot (starch flour) is 357 kcal per 100 g. It is characterized by a high carbohydrate content and its excessive consumption can cause obesity.
The composition of this product is completely fat free, so the human body absorbs it almost completely. It belongs to dietary products. Arrowroot is also consumed by people who adhere to a raw food diet, such as It does not require heat treatment. Arroroot has a general strengthening effect, normalizes the metabolism. Due to the high level of fiber and starchy substances used in the treatment of anorexia and intestinal anemia. A hot drink with the addition of arrowroot heats perfectly and prevents colds. The presence of biologically active substances promotes the thinning of the blood and prevents the formation of blood clots in the blood vessels.
Due to the lack of flavor, this product is widely used in American, Mexican and Latin American kitchens for the preparation of a variety of sauces, jelly desserts and for baking. In the process of preparing arrowroot dishes, a relatively low temperature is required for complete thickening, so it goes well in sauces based on raw eggs and custard.
In addition, the dishes do not change color, such as when flour or other types of starch are used. Depending on the required density of the final dish, the arrowroot should be added 1 teaspoon, 1.5 teaspoons, 1 tablespoon. A tablespoon of cold water. Then mix well and pour the mixture into 200 ml of hot liquid. The result is a liquid consistency, medium or thick, respectively.
In most cases, arrowroot does not cause allergic reactions and has no contraindications. However, it is not recommended for people with postoperative bleeding disorders and for people with gastrointestinal bleeding ulcers.
