Arrarot (Arrow Root)

Introduction

Arrow Root is called as Arrarot or Shishumool in India. It is a starch like substance which is obtained from roots of various tropical plants. These belong to the Caribbean region of America where its cultivation began 7000 years ago. In India, it is known by various vernacular names like Tikhur, Tvakshira, Thugasheeri, Shotti, Haledo, KoovaPodi and so on. It is majorly cultivated in Bengal, Bihar, Maharashtra, Tamil Nadu, Kerala and Andhra Pradesh. Arrarot is used basically for its medicinal properties as well as an important ingredient of making food. The best part of growing Arrowroot is that they can be planted any time of the year. The best climate for their growth is warm and sunny but majorly grows in subtropical, tropical and temperate areas.

Nutritional Value

Arrowroot is a good source of protein, carbohydrates and fats. Other constituents include thiamin, iron, phosphorus, manganese, potassium, folate and Vitamin B6. It is low in sodium, cholesterol and saturated fat. The Glycemic index is also low in Arrowroot. In most places the flour of Arrowroot is considered really helpful for weight loss.

Usage in Indian Kitchen

In India, people use arrowroot in the form of starch and flour. It is used as a thickening agent in a number of sauces and puddings. The tasteless ingredient is suitable to be used in cakes and cookies. It is also used for soothing the nausea or troubled tummy. Arrowroot flour is used in place of cornstarch or flour while baking.

Health Benefits of Arrarot

  1. It helps in reducing the abdominal discomfort during constipation or diarrhea.
  2. It helps in boosting the immunity function.
  3. Its antiseptic properties are known for treating Urinary Tract Infections.
  4. If applied directly to the painful gums, it can be beneficial in relieving the pain.
  5. It is safer to include in teething cookies for infants due to its mild and starchy content.