2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Ararut / Marantha arundinacea / is a perennial plant whose roots are used for food, as a thickener and as an additive in various medicines. Ararut originates from the tropics of South America.
There is a long history of cultivation by local people who have developed an intensive processing process to extract the usable starch from the roots. They are washed, scraped, soaked and crushed, finally passed through a sieve and dried.
When Europeans first come across ararut, see how the Indians put a very high value on the root as food.
Nowadays the roots of ararut are dried at the factory to obtain a powder that is used in pharmaceuticals and cooking. It is very similar to cornstarch.
Composition of macaw
Ararut is rich in vitamin A, B vitamins, folic acid. Of the minerals, calcium, manganese and potassium are very well represented. The amounts of protein and dietary fiber are also very good.
Selection and storage of macaws
Ararut occurs mainly in the form of starch. It can be found in specialty stores or online, and the price for 50 g is about BGN 3. Store in a dry and cool place.
Cooking with macaroons
The starch from ararut It is mainly used for thickening sauces, pastry fillings and various confectionery products.
Like tapioca and corn starch, ararut is a very well-known and suitable thickener, which, however, is not yet widely popular in our country.
Cornstarch is extremely suitable for thickening milk-based sauces, while macaroni is more suitable for thickening more acidic liquids. Unlike cornstarch, ararut has no odor and does not taste like starch in dishes.
Another important reason why ararut is used in recipes is that it is extremely easy to digest. Apart from being a thickener, ararut can also be used as a substitute for some flour in various sweets and pickles.
If you want to freeze a dish, it is best to use ararut as a thickener. Ararut is a suitable thickener for many dishes because it will not change their taste.
Ararat is easier to work with at low temperatures, tolerates acidic ingredients, as well as longer cooking.
To use it as a thickener, mix ararut with an equal amount of water, then beat the porridge in a warm liquid for about 30 seconds. One tablespoon thickens a glass of liquid.
Benefits of macaroons
The biggest advantage of ararut is that it is easily digestible. On the other hand, macaw roots are used as a very effective remedy for diarrhea due to their high starch content.
The roots of ararut help with gastrointestinal disorders, the powder can also be applied to the skin to soothe a painful, irritated or inflamed mucosa.
The mild taste of macaw makes it suitable for neutral diets. True, starch is not a very nutritious food, but many people say it helps soothe an upset stomach.
Thanks to the contained in ararut vitamins and valuable minerals, it finds a well-deserved place in healthy eating. The benefits of macaw over cornstarch are undeniable.
The only drawback is that it is a little more expensive than cornstarch and at the same time it cannot be used as a thickener for milk sauces because it spoils their taste and makes them fatter.
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Ararut - The Unknown Cereal
More than 10,000 types of cereals are known worldwide. Despite this diversity, humanity uses for its food mainly three types of them - wheat, barley and corn. Lately, as a substitute for them, he is increasingly entering araru . This unknown cereal is a perennial herbaceous plant that until recently was used mainly for commercial purposes, as a food thickener and in the pharmaceutical industry.
Ararut - Essence And Benefits
Ararut is a perennial herbaceous tropical plant of South American origin. This culture is relatively unknown in Bulgaria, but other parts of the world are well aware of its nature and numerous benefits. The main applications of macaw are in pharmaceuticals and cooking.
