A arrowroot Originally from South America, it is also common in Indonesia, and its consumption is generally made in the form of flour, rich in diverse properties. It is currently considered a non-conventional food plant (PANC).
The term PANC classifies all species of plants, vegetables, tubers, and flowers that have some edible part : leaves, stem, roots, petals, pollen, bulb...
Due to lack of dissemination, cultural habits, and difficulty in recognizing a PANC, these "little plants" are not so easy to find.
What it is and what it is used for
The arrowroot is considered a medicinal plant. From its rhizome (stem that grows underground) a starch is made, a kind of very fine and very white flour. For this reason, its use extends to other purposes. Unfortunately, precisely because it is so beneficial to health and versatile, it is currently endangered, especially in Brazil.
Its starch is indicated for the treatment of diarrhea or digestion problems, since it presents excellent digestibility.
Read also: PANC: Meet the Non-Conventional Food Plants
First of all, arrowroot is a easily digestible food In addition, it is rich in fiber, which facilitates this process even more and promotes a feeling of satiety and well-being.
Not only, the herb, as well as its rhizome, is gluten-free Thus, it became the darling of coeliacs, people who are intolerant to this substance.
In addition, it is known for its anti-inflammatory property is beneficial for the health of the whole body, however, it mainly benefits the skin.
Read also: Best substitutes for wheat flour
How to consume
The plant is very versatile; however, its most common use is in the form of flour or, as it is also called, polvilho, so it is used to prepare porridge, as well as cakes and cookies.
Another delicious recipe with arrowroot is sequin :
- 1/2 kilo of arrowroot
- 1/2 cup coconut oil
- 3/4 cup xylitol
- 1/2 coconut, grated and shredded
- 2 eggs
- 3 tablespoons of wheat flour
The cookies should be baked for about 20 minutes, until the consistency becomes firm.
Read more: Types of gluten-free flours